- 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
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as it starts to turn golden 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! Combine all ingredients together and mix!