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




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

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


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!

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


Coconut Crusted Tilapia with Pomegranate Salsa


Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

I’ve been wanting to make this for a long time but Tim doesn’t like coconut so I had to wait until he wouldn’t be home for dinner.  He worked this past Saturday night and guess what recipe I pulled out?  This was well worth the wait; the combination of the slightly sweet coconut and the spiciness of the roasted red bell pepper sauce compliment each other beautifully.  The sauce can be made as spicy as you like with the cayenne pepper or can be left out entirely if you’re not into spicy heat.  Needless to say this was awesome!  Enjoy!!

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

Yield: Serves 2
1 red bell pepper, roasted and chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon sugar
cayenne to taste
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon Dijon-style mustard
1 whole skinless boneless large chicken breast (about 10 ounces), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup sweetened flaked coconut
2 tablespoons unsalted butter
2 tablespoons dry Sherry


In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.

In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)