Hi friends! Apologies for the radio silence here in the past week. I’m back and have a few posts coming your way over the next few days. Starting with this gem: Coconut lime tilapia. I’ve definitely been on a lime kick lately between this and my margarita lime chicken last week. Limes are just so bright and tangy – like a mouthful of spring on your palate! And when you add some coconut oil? Well, I could swear there was even a little taste of summer in there, too. A girl can dream, right?
I came across this recipe in Women’s Health magazine a little while ago. I know I’m partial because I’ve been writing for Women’s Health for nearly eight years (I can hardly believe it), but this recipe is truly outstanding.
Now, I don’t always go to the big stack of health and fitness magazines I receive each month for recipes–I usually rely on Cooking Light, Bon Appetit, and, most recently, Food & Wine for that. But lately Women’s Health has been killing it with their food section. Really, really great recipes and amazing photos. There’s an entire bonus cooking section in the May issue so definitely check it out! And while you’re at it see the Nutrition, Weight Loss, and Health Scoop pages in the front of the magazine by yours truly, too : )
Let’s discuss this fantastic coconut lime tilapia, shall we? It’s the most flavorful tilapia I’ve ever had, yet still feels light and healthy like you’d expect from the flaky white fish. Plus it’s easy to make: Coat tilapia in a mixture of lime zest, garlic, salt, pepper, and coconut oil then saute in some melted coconut oil. So simple, so great! And if you don’t already have coconut oil (I didn’t) it’s definitely worth buying for this meal (and others). I served the tilapia alongside steamed broccoli, but the original recipe suggests serving it with some tossed spinach or you could even make fish tacos. YUM!
Coconut Lime Tilapia
3 limes, zested
4 garlic cloves, minced
Salt & pepper
4 tsp melted coconut oil, plus more for cooking
4 (5 oz) tilapia filets
Combine lime zest, garlic, salt, pepper, and 4 tsp melted coconut oil in a bowl. Brush mixture on one side of tilapia filets.
Heat small amount (about 1/2 Tbsp) of coconut oil in a pan over medium-high heat. Once coconut oil is melted and the pan is hot, place 2 tilapia filets in the pan, seasoned side down. Brush tops of filets with lime zest mixture. Cook about 4 minutes on each side. Remove to a plate and repeat with remaining 2 filets.
Recipe from Women’s Health magazine