Toasted Coconut 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

Tilapia with Strawberry Salsa – You Must try it to Believe It

I have to admit I was skeptical making this recipe.  I do enjoy fruit salsa on fish but I just wasn’t sure about strawberries.  As soon as I took my first bite I loved it.  It’s a nice change from a mango salsa and goes perfectly with fish.  I’ve also made this with salmon which is awesome!  This is one of my new “go to” salsa recipes.  Give it a try …  Enjoy!

Tilapia Fillets & Strawberry Salsa (serves 2)

• 2 tilapia fillets
• 1 tbsp butter
• 1 tsps lemon juice
• 5 large strawberries, de-topped and finely chopped
• 1 tbsp finely chopped white onion
• 2 tsps lime juice
• 1 tsp red wine vinegar
• 1/2 tsp grated ginger
• 1 jalapeno pepper, finely chopped or 1 tablespoon Thai Red Chili Sauce

1. Mix the strawberries, onion, jalapeno, ginger, lime juice and red wine vinegar together. Stir well and let sit in the fridge for at least 15 mins so the flavors can mingle.
2. Generously season each fillet, pour lemon juice over both and place 1/2 tbsp of butter on each. Grill until fish turns opaque and flakes easily.
3. Serve with a spoonful of salsa.

Source:  thingsmybellylikes.com

Tilapia with Pear Salsa

This is one of my favorite after work dinners.  It is quick (once you have canned the salsa and have it on hand) and really, really good.  Canning is not difficult at all, give it a try, you’ll be glad you did!  Enjoy!

Peppery Pear Salsa (Canning Recipe)

Makes six 8-ounce jars

This recipe is from “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine

INGREDIENTS

• 1 cup white vinegar
• 8 cups coarsely chopped, cored, peeled pears
• 3 red bell peppers, seeded and coarsely chopped
• 3 green bell peppers, seeded and coarsely chopped
• 1 cup granulated sugar
• 2 tablespoons salt
• 2 teaspoons dry mustard
• 1 teaspoon turmeric
• 1/2 teaspoon ground allspice
• 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

Prepare canning pot, jars and lids.

In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.

Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canning pot, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canning pot lid. Wait 5 minutes to remove jars.

Cool and store the salsa.

Asian Inspired Baked Tilapia – “Oh My This is So Good”!

I was planning on having a salad for dinner from my garden and maybe adding some chicken and vegetables.  How quickly plans can change.  I went to the supermarket on my lunch break and just happened to pass by the fish case … fresh tilapia was calling my name.  I also picked up a huge ripe mango and was thinking maybe grilled tilapia with mango salsa, but I’ve had that before and I wanted something different.  I searched the internet for tilapia and came up with 3 recipes that sounded good; with ingredients I had at home.  I finally decided on this recipe.  I usually grill my fish, and rarely, if ever bake fish.  That is about to change after making this recipe!  Oh my … I was totally unprepared for this taste sensation!!  I knew that I liked the ingredients, but I just didn’t imagine it would be this good.  For a recipe so simple, and so quick I was quite simply amazed that it was this incredibly good!  My original idea of a salad came together, but with a wonderful surprising twist and a recipe that I will be making over and over again.  An added bonus is that this is very light and healthy and high in flavor!  I hope you enjoy it as much as I did!

Asian Inspired Baked Tilapia (serves 2)

• 2-3 tilapia fillets – about 3/4 pound
•  1 jalapeno pepper
•  3 green onions
• 2 -3 tablespoons finely chopped ginger
• 1/3 cup chopped cilantro
• Juice of 1/2 lime
•  2 tablespoons soy sauce
• 1/4 cup white wine
• 1 teaspoon sesame oil
• Red Pepper, chopped for garnish
• Scallions, chopped for garnish
• Extra cilantro, to garnish
• 1 package/bag Mixed Baby Salad Greens

Heat the oven to 475F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Add jalapeno pepper, green onion, chopped ginger, and cilantro into small food processor and pulse until combined.  Add the mixture to a small bowl with the fresh lime juice, soy sauce, white wine, and sesame oil. Mix until blended. Pour the sauce over the fish, pressing the solid ingredients down into the fish a bit. Bake for about 10 minutes, or until the fish flakes easily and is cooked through. Divide the salad greens between two plates.  Remove the tilapia with a spatula and place half on top of the greens on each plate.  Drizzle the fish with the marinade left in the pan.  Garnish with chopped red pepper, cilantro and green onion.  Serve with warm, crusty bread.

Adapted from:  weheartfood.com