Toasted Coconut Tilapia with Pomegranate Salsa

Coconut Crusted Tilapia with Pomegranate Salsa

I was so happy to find yet another great recipe using pomegranate.  This is quick and delicious and doesn’t the pomegranate look pretty plated?  The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination.  ENJOY!

Toasted Coconut Tilapia with Pomegranate Salsa

YIELD: SERVES 2-4

TOTAL TIME: 30 MINUTES

ingredients:

4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut

salsa
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt

directions:

To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.

Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!

salsa
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.

Source:  Howsweeteats.com

Coconut Crusted Tilapia with Pomegranate Salsa

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