Follow these steps for perfect results
tilapia filets
shredded coconut
coconut milk
crushed pineapple
parsley
minced
ground coriander seed
lemon peel seasoning
onion powder
ground white pepper
sea salt
EVOO
as needed
Marinate tilapia filets in coconut milk for 4-24 hours in the refrigerator.
Preheat oven to 400°F (200°C).
Spread shredded coconut evenly across a baking tray.
Toast coconut in the preheated oven for approximately 5-10 minutes, or until golden brown, shaking the tray frequently to prevent burning.
Remove toasted coconut from the oven and set aside to cool.
Preheat oven to 350°F (175°C).
Rinse tilapia filets and pat dry with paper towels.
Drizzle each filet with EVOO to lightly coat.
Season filets with dried spices (coriander seed, lemon peel seasoning, onion powder, white pepper, and sea salt).
Spread crushed pineapple evenly across the top of each seasoned filet.
Bake filets at 350°F (175°C) for approximately 10-15 minutes, or until the internal temperature reaches 145°F (63°C) and the flesh is opaque.
Garnish each cooked filet with toasted coconut and minced parsley.
Serve immediately. Enjoy!
Expert advice for the best results
For a spicier dish, add a pinch of cayenne pepper to the spice mixture.
Ensure the coconut is evenly spread to avoid burning.
Add mango or guava with the pineapple for a varied tropical flavor.
Everything you need to know before you start
15 minutes
Tilapia can be marinated up to 24 hours in advance.
Garnish with fresh herbs and a lemon wedge.
Serve with rice and steamed vegetables.
Serve with a side of quinoa or couscous.
Serve with a fresh salad.
Light and crisp, complements the tropical flavors.
A classic tropical cocktail.
Discover the story behind this recipe
Popular in coastal regions with access to fresh seafood and tropical fruits.
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