Thai-Inspired Tilapia With Carrot Salad
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
Fish
- 1 cup low fat coconut milk
- 1⁄4 cup fresh cilantro, chopped
- 1 tablespoon garlic, minced
- 4 tilapia fillets
- cayenne pepper, to taste
- 2 teaspoons canola oil
Salad
- 1 1⁄2 cups carrots, shredded
- 1⁄2 cup red bell pepper, chopped
- 2⁄3 cup crushed pineapple in juice, undrained
- 1⁄2 cup unsweetened coconut, shredded
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon honey
- 1 teaspoon lime zest
Directions
- To prepare fish, combine coconut milk, cilantro, and garlic in a 9x13" pan.
- Mix well and place each fillet in the marinade, coating both sides.
- Sprinkle fish with cayenne pepper and cover pan.
- Refrigerate 30 minutes to 1 hour. Turn fillets occasionally.
- To prepare the carrot salad, combine carrots, red bell pepper, pineapple, coconut, cilantro, honey and lime zest. Mix gently.
- Cover and refrigerate salad.
- To finish fish, warm canola oil in a large skillet.
- Place fillets in skillet (discard marinade) and cook 2-3 minutes on each side, removing when fish flakes easily.
- Serve fish with carrot salad.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off