Coconut Tilapia with Pineapple Salsa
Lucy Greer, Greer's Market
Ingredients:
4 tilapia fillets, or any white fish
1 can coconut milk
2 tsp. freshly grated ginger
1 tsp. soy sauce
2 tsp. sriracha hot chili sauce
¼ cup cilantro, chopped
juice of 1 lime
1 tsp. salt
Pineapple Salsa:
1 cup fresh pineapple, diced small
1 cup combination of red, green, yellow, or orange bell pepper, diced small
1 shallot, finely chopped
1 jalapeno, finely chopped
¼ cup cilantro, chopped
zest and juice of 2 limes
½ tsp. salt
In a glass dish combine coconut milk, ginger, soy sauce, sriracha, cilantro, lime juice and salt. Stir well to combine. Add tialpia fillets and turn to coat. Allow to soak for 20-30 minutes at room temperature.
Combine all of the ingredients for the pineapple salsa in a bowl and mix well. Wrap with plastic wrap and store in refrigerator until needed. Can be prepared up to 2 days in advance.
Heat a non stick skillet over medium high heat. Add 1 tablespoon of olive oil. Place tilapia fillets in skillet and cook on each side 3-4 minutes until lightly browned and cooked through. Fish will flake easily when finished cooking.
