Coconut-Lime Tilapia

18 Feb

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The Lenten season has arrived which means no meat Fridays around our house.  I am not a very religious person and thus don’t have to follow this, but I usually do to help Bryan stay on track.  Completely vegetarian meals don’t appeal to us much so getting creative with fish dishes is a must.  I stumbled upon this recipe in a recent edition of Women’s Health Magazine.  I love these tropical flavors and have never cooked with coconut oil before so it was a new cooking adventure.  You can buy liquid or solid coconut oil for cooking.  I found that the solid coconut oil was cheaper and a little more reasonable health stats wise.  It melts very quickly too so you’re not adding a lot of time to your prep.  This is what it looks like below.  It is very subtle and almost waxy like consistency.  Hope this is a meal you’ll consider for your Lenten season!   

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Ingredients:

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  • Zest of 3 limes
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons coconut oil, melted, divided (This can be found at a local health food store or somewhere like a Vitamin Shoppe)
  • 1 teaspoon coconut oil, melted, divided
  • 4 (5 ounce) tilapia fillets
  • 8 cups fresh spinach
  • 1/4 cup lime juice (fresh is best)
  • 1 tablespoon lime juice

Directions:

1. Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper, and 4 teaspoons coconut oil.

2. Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the pan and cook for 3 to 4 minutes per side, until golden and crisp.

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3. In a large bowl, toss spinach with the remaining tablespoon of coconut oil and 1 tablespoon lime juice. You may sautee the spinach or serve fresh- more like a salad.  I opted to do a quick sautee and serve with couscous.  Divide amoung four serving plates with a fillet, and drizzle with lime juice.  If the table is for two, consider saving the second filet for lunch!

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