Coconut & Macadamia-Crusted Tilapia

🥘 Ingredients

• black Thai rice
  ¾ cup
• black pepper
  1 tsp
• chili powder
  1 tsp
• cilantro
  1 bunch
• lime
  1 unit
• macadamia nuts
  1 oz
• olive oil
  1.5 tbsp
• red bell pepper
  1 unit
• salt
  1 tsp
• shredded coconut
  ¼ cup
• tilapia
  12 oz
• zucchini
  1 unit

🍳 Cookware

• small pot
• small bowl
• baking sheet
• large pan

1. 1

   Preheat oven to 400 degrees. Bring 2 cups water, the black Thai rice , and a large pinch of salt to a boil in a small pot . Cover and reduce to a simmer for ⏱️ 30 minutes to ⏱️ 35 minutes , until tender. Drain any excess water.

   black Thai rice: ¾ cup, salt: 1 tsp
2. 

   2

   Meanwhile, prep your ingredients: halve, seed, and remove the white veins from the red bell pepper , then thinly slice. Cut the zucchini into ¼-inch thick matchsticks. Finely chop the macadamia nuts . Chop the cilantro . Cut the lime into wedges.

   red bell pepper: 1 unit, zucchini: 1 unit, macadamia nuts: 1 oz, cilantro: 1 bunch, lime: 1 unit
3. 

   3

   Make the coconut-macadamia crust: in a small bowl , combine the shredded coconut , macadamia nuts, half the chili powder , and a pinch of salt and black pepper

   shredded coconut: ¼ cup, chili powder: 1 tsp, black pepper: 1 tsp
4. 

   4

   Place the tilapia on a lightly oiled baking sheet , then coat the fillets with ½ tablespoon olive oil and a pinch of salt and pepper. Press the coconut-macadamia mixture onto the topside of the fish to adhere. Place baking sheet in the oven for ⏱️ 10 minutes to ⏱️ 12 minutes , until opaque and easily flakes with a fork.

   tilapia: 12 oz, olive oil: 1.5 tbsp
5. 

   5

   Sauté the vegetables: meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the zucchini and bell pepper and cook, tossing, for ⏱️ 7 minutes to ⏱️ 10 minutes , until softened and slightly caramelized. Season with salt, pepper, and chili powder (to taste).
6. 6

   Toss half the cilantro and a few squeezes of lime into the forbidden rice. Season with salt and pepper.
7. 7

   Plate the cilantro-lime forbidden rice, then top with the sautéed vegetables and tilapia. Sprinkle with remaining cilantro and serve with a wedge of lime. Enjoy!