Coconut Tilapia with Pomegranate Bacon Salsa
Ingredients:
Coconut Tilapia:
- 4 Tilapia Filets
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1 Lemon (Halved)
- 3 Tablespoons Coconut Oil
- 1/3 Cup Coconut (Unsweetened, Shredded)
Pomegranate Bacon Salsa:
- 1/4 Cup GODSHALL’S Chili Lime CRUMBLZ
- 1/4 Cup Goat Cheese (Crumbled)
- 1 Tomato (Chopped)
- 1/2 Red Onion (Diced Fine)
- 1/2 Cup Pomegranate Seeds
- 1/4 Cup Cilantro (Chopped Fresh)
- 1/2 Lime Juice
- 1/2 Orange Juice
- 1/4 Teaspoon Salt
Instructions:
Coconut Tilapia:
- Toast the coconut in a saucepan over low-medium heat for approx. 4 minutes. Set aside.
- Season tilapia on each side with salt, pepper and lemon juice.
- Add coconut oil to a skillet over medium-high heat. Cook until the edges are opaque. (Approx. 4 minutes)
- Gently flip the tilapia and cover in half of the toasted coconut mixture. Let coconut adhere to the tilapia.
- Plate and top with the remaining toasted coconut.
- Serve with pomegranate salsa.
Pomegranate Bacon Salsa:
- Combine the ingredients and mix well.
- ENJOY!
