Coconut & Macadamia-Crusted Tilapia

🥘 Ingredients

• black pepper
  1 tsp
• black thai rice
  1 c
• chili powder
  1 tsp
• cilantro
  1 bunch
• lime
  1 unit
• macadamia nuts
  ½ cup
• olive oil
  2 tbsp
• red bell pepper
  1 unit
• salt
  1 tsp
• shredded coconut
  ½ cup
• tilapia
  2 filets
• water
  2 c
• zucchini
  1 unit

🍳 Cookware

• pot
• small bowl
• baking sheet
• large pan

1. 1

   tilapia shredded coconut macadamia nuts black thai rice red bell pepper zucchini chili powder lime cilantro olive oil water salt black pepper

   tilapia: 2 filets, shredded coconut: ½ cup, macadamia nuts: ½ cup, black thai rice: 1 c, red bell pepper: 1 unit, zucchini: 1 unit, chili powder: 1 tsp, lime: 1 unit, cilantro: 1 bunch, olive oil: 2 tbsp, water: 2 c, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Preheat oven to 400°F. Bring water, black thai rice, and a pinch of salt to a boil in a pot . Cover and reduce to a simmer for ⏱️ 30 minutes to ⏱️ 35 minutes until tender. Drain excess water.
3. 

   3

   Meanwhile, halve, seed, and remove white veins from red bell pepper, then thinly slice. Cut zucchini into ¼-inch thick matchsticks. Finely chop macadamia nuts. Chop cilantro. Cut lime into wedges.
4. 

   4

   In a small bowl , combine shredded coconut, macadamia nuts, half chili powder, and a pinch of salt and black pepper.
5. 

   5

   Place tilapia on a lightly oiled baking sheet . Coat fillets with ½ tablespoon olive oil and a pinch of salt and pepper. Press coconut-macadamia mixture onto topside of fish to adhere. Bake for ⏱️ 10 minutes to ⏱️ 12 minutes , until opaque and easily flakes with a fork.
6. 6

   Meanwhile, heat remaining olive oil in a large pan over medium-high heat. Add zucchini and bell pepper. Cook, tossing, for ⏱️ 7 minutes to ⏱️ 10 minutes until softened and slightly caramelized. Season with salt, pepper, and remaining chili powder.
7. 7

   Toss half cilantro and a few squeezes of lime into forbidden rice. Season with salt and pepper.
8. 8

   Plate cilantro-lime forbidden rice, top with sautéed vegetables and tilapia. Sprinkle with remaining cilantro and serve with lime wedges.