Spicy Thai Tilapia

Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
4
Ready in
25 minutes*

Ingredients

  • 1 cup lowfat coconut milk
  • 1/4 cup plus 1 tbsp. chopped fresh cilantro
  • 1 tbsp. minced fresh garlic
  • 4 (4- to 5-oz.) tilapia fillets
  • Cayenne
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped red bell pepper
  • 2/3 cup crushed pineapple in juice, undrained
  • 1/2 cup unsweetened shredded coconut
  • 1 tbsp. honey or agave syrup
  • 1 tsp. grated lime zest
  • 2 tsp. canola oil

Directions

Prep Time
20 minutes*
Cook Time
5 minutes
Ready in
25 minutes*
  1. In a 13x9-inch pan combine coconut milk, 1/4 cup of the cilantro, and garlic. Add fillets, turning to coat both sides; sprinkle with cayenne to taste. Cover and refrigerate 30 minutes to 1 hour, turning fillets occasionally.
  2. Meanwhile, for the carrot salad, in a medium bowl combine carrots, bell pepper, pineapple, coconut, remaining 1 tablespoon cilantro, honey and lime zest; stir gently. Cover and refrigerate until ready to serve.
  3. In a large nonstick skillet heat oil over medium heat. Remove fillets from marinade; discard marinade. Place fillets in skillet; cook 2 to 3 minutes per side or until fish flakes easily with a fork. Serve with carrot salad.

Nutritional Information

Serving Size
1
Per Serving
Calories 190, Calories Fat 64, Total Fat 7g, Saturated Fat 3g, Cholesterol 30mg, Sodium 76mg, Carbohydrate 17g, Protein 16g
Serving Size1
Calories190
Calories Fat64
Calories (fat) extra33
Total Fat7g
Total Fat (extra)11
Saturated Fat3g
Saturated Fat (extra)18
Cholesterol30mg
Cholesterol (extra)10
Sodium76mg
Sodium (extra)3
Potassium245mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber2g
Fiber (extra)11
Sugars4g
Protein16g
Vitamin A12754IU
Vitamin A (extra)255
Vitamin C44mg
Vitamin C (extra)74
Iron0mg
Iron (extra)4