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Tropical Tilapia with Pineapple Salsa and Coconut Rice – Easy & Special!

Servings 6 -8 servings

Ingredients

For the coconut rice

  • 1 can Coconut milk
  • Water to bring liquid to 3 cups
  • 2 cups White rice

For the salsa

  • 8 oz. Pineapple tidbits lightly drained
  • 1 Tbs. Red onion minced
  • 1/3 – 1/2 cup Red bell pepper diced
  • 1/2 jalepeno pepper seeded and diced
  • 2 tsp. Cilantro minced
  • Salt to taste

For the fish

  • 6-8 Tilapia fillets
  • Salt and pepper to taste
  • Olive oil
  • 2 garlic cloves crushed
  • 1 Tbs. Brown sugar
  • 2 Tbs. Soy sauce
  • 3 Tbs. Lime juice
  • pinch dried Ginger

Instructions

For the coconut rice

  • Pour the coconut milk in a measuring cup. Add water to bring the level to 3 cups.
  • Pour into a saucepan and bring to a boil.
  • Add the rice, turn the heat to low and cook until the liquid is absorbed, about 15-20 minutes.

For the salsa

  • Combine all the ingredients for the salsa in a small bowl. Set aside while you fix the fish. This can be made ahead of time and stored in the fridge, if you like.

For the fish

  • Stir the brown sugar, soy sauce, ginger and lime juice together in a small bowl.
  • Salt and pepper the tilapia fillets.
  • Heat a skillet over medium heat. Add a few tablespoons of olive oil and the crushed garlic.
  • Place the tilapia in the skillet (work in batches, if necessary).
  • Cook a few minutes, then flip. Cook another couple of minutes.
  • Pour the sauce over the fish in the skillet.
  • Cook for 2-3 more minutes, until the sauce is reduced a bit and the fish flakes easily with a fork.
  • Serve fish on bed of Coconut Rice, topped with Pineapple Salsa.