---
title: Coconut & Macadamia-Crusted Tilapia
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/coconut-and-macadamia-crusted-tilapia-558ad47bf8b25eee6e8b4567
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Fish, Tree Nuts]
tags: [Gluten Free, Eat First]
rating: 4.0
rating_count: 3900
source_chef: Recipe Development Team
review_highlights: []
image: "https://images.recipes.furrysalamander.com/coconut-macadamia-crusted-tilapia.avif"
---
@tilapia{2%filets}
@shredded coconut{½%cup}
@macadamia nuts{½%cup}
@black thai rice{1%cup}
@red bell pepper{1%unit}
@zucchini{1%unit}
@chili powder{1%tsp}
@lime{1%unit}
@cilantro{1%bunch}
@olive oil{2%tbsp}
@water{2%cups}
@salt{1%tsp}
@black pepper{1%tsp}

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.

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.

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

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.

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.

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

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