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:

  1. Toast the coconut in a saucepan over low-medium heat for approx. 4 minutes. Set aside.
  2. Season tilapia on each side with salt, pepper and lemon juice.
  3. Add coconut oil to a skillet over medium-high heat. Cook until the edges are opaque. (Approx. 4 minutes)
  4. Gently flip the tilapia and cover in half of the toasted coconut mixture. Let coconut adhere to the tilapia.
  5. Plate and top with the remaining toasted coconut.
  6. Serve with pomegranate salsa.

Pomegranate Bacon Salsa:

  1. Combine the ingredients and mix well.
  2. ENJOY!