Coconut & Macadamia-Crusted Tilapia
with Zucchini, Red Bell Pepper, and Cilantro-Lime Forbidden Rice
Coconut & Macadamia-Crusted Tilapia
Crispy tilapia coated with coconut and macadamia pairs with tender zucchini, sweet red bell pepper, and fragrant cilantro-lime forbidden rice for a bright, tropical dinner.
Ingredients
For 2 servings
- ¾ cup Black Thai Rice
- 1 teaspoon Chili Powder
- 1 bunch Cilantro
- 1 unit Lime
- 1 ounce Macadamia Nuts (nuts)
- 1 unit Red Bell Pepper
- ¼ cup Shredded Coconut
- 12 ounce Tilapia
- 1 unit Zucchini
Additional Ingredients
- 1.5 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time30m
Calories764
Protein48g
Carbs74g
Fat34g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumMass Gain FriendlyEat First
⚠️Allergens:
🐟FishSwaps and substitutions
For a tree-nut-free version, replace the macadamias with toasted sunflower or pumpkin seeds, keeping a similar crunch. If you avoid fish, use firm tofu or cauliflower steaks and keep the coconut, citrus, and herbs for the same flavor profile.
What to serve with it
Serve with a crisp green salad or simple steamed greens to balance the rich coconut and nut crust. A lime wedge, extra herbs, or a light yogurt-based sauce on the side works well with the bright rice and mild fish.
