Toasted Coconut Tilapia with Pomegranate Salsa

Pomegranate Salsa

• 1 tomato chopped
• ½ red onion finely diced
• ½ cup pomegranate arils
• ¼ cup fresh cilantro chopped
• Juice of half a lime
• Juice of half an orange
• ¼ tsp salt

Toasted Coconut Tilapia

• 4 Regal Springs Tilapia fillets or loins
• ½ tsp salt
• ½ tsp pepper
• 1 lemon cut in half
• 3 tbsp coconut oil
• ⅓ cup unsweetened shredded coconut

Pomegranate Salsa

1. Combine all ingredients together and mix. Salsa can be stored in the first for 2 to 3 days.

Toasted Coconut Tilapia

1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4 to 5 minutes. As soon as it starts to turn golden brown, use a wooden spoon to toss continuously until evenly coated. Set aside.
2. 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 to 4 minutes.
3. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture. (As the fish cooks, the coconut will “adhere” to it.)
4. Once Tilapia can be easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut, if desired. Serve with pomegranate salsa.

Calories are per serving.