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Recipe by Ashira Mirsky

Seared Tilapia with Cucumber Pineapple Salsa

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Seared Tilapia with Cucumber Pineapple Salsa
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Low Fat - Low Carb - Pescatarian

The crunchy, refreshing salsa compliments the tilapia and coconut rice! This dish is easy to cook, looks gorgeous, and tastes delicious.

Ingredients

Main ingredients

  • 13.5 ounces coconut milk

  • 2 cups white rice

  • 5 fillets fresh tilapia

  • juice of 1 lime

  • juice of 1 lemon

  • 4 Kirby cucumbers

  • 1 pineapple

Directions

Create this Dish

1.

Pour the can of coconut milk into a small saucepan, along with the water. Bring to a boil and add rice. Simmer on low until the rice has been completely cooked.

2.

Dice the pineapple, cucumbers, and jalepeno into small pieces for the salsa. Squeeze on top the lime and lemeon juices and a little honey. Let the salsa marinate in the fridge until ready to serve.

3.

Pat the tilapia fillets dry. Season with salt and pepper on both sides, then lightly coat the fish in flour. Fry in hot olive oil until the fish has been cooked through and is perfectly seared.

4.

Layer the coconut rice on a plate with the tilapia fillet on top. Finish off with the cucumber pineapple salsa. Enjoy!

Recipe tags

ashira mirsky citrus coconut coconut milk coconut rice complete meal ideas cucumbers dairy free fish fried fruit salsa hubby is hungry hubbyishungry jalapeno jalapenos kirbies lemons limes no mayo no mayonnaise non-dairy pareve parve pineapple pineapple salsa pineapples quick-and-easy rice salsa super easy tilapia white rice
Seared Tilapia with Cucumber Pineapple Salsa

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