IN THE KITCHEN: COCONUT-LIME TILAPIA

I have been trying out a lot of new recipes lately so here is another I have been making quite a bit. It is super easy and really healthy. It tastes like vacation with the mix of coconut oil and lime. I also love the raw spinach because when you place the hot fish on top it slowly wilts the leaves. 

INGREDIENTS

  • Zest of 3 limes

  • 4 cloves of garlic, minced

  • ¼ tsp salt

  • ¼ tsp pepper

  • 2 tbsp + 1 tsp coconut oil, melted, divided

  • 4 tilapia fillets (5 oz each)

  • 8 cups fresh spinach

  • ¼ cup + t tbsp lime juice

Heat a large frying pan over medium-high heat. In a small bowl, combine lime zest, garlic, salt, pepper and 4 tsp coconut oil. 

Coat tilapia fillets with the oil mixture on both sides. Place fillets, two at a time, in the frying pan and cook for 3 to 4 minutes per side until golden and crisp.

In a large bowl toss spinach with the remaining tbsp of coconut oil and tbsp lime juice. Divide among four serving plates. To serve, top each plate with a fillet and drizzle with lime juice.

Enjoy!

{photos by me, recipe from Women’s Health March 2013}