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Coco Key Lime Tilapia

Coco Key Lime Tilapia


  • 7-9oz Tilapia Filet - RFS# 11244
  • 13.5 oz cream of coconut or coconut milk
  • 1 Tbsp lemongrass purée
  • 2 Tbsp fresh key lime juice
  • 1 Tbsp fresh key lime zest
  • 2 Tbsp olive oil
  • 2 Tbsp fresh cilantro
  • 1 Tbsp toasted coconut
  • 1 E jalapeño, stemmed and thinly sliced lengthwise
  • TT salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees F.
  2. In a bowl whisk all ingredients together.
  3. Reserve 1 cup of the marinade and 1 Tbsp fresh cilantro.
  4. Add the fish to the marinade and refrigerate for up to 30 minutes.
  5. Remove the tilapia filet from the refrigerator.
  6. Place the tilapia in a baking dish, discarding the marinade.
  7. Place slices of jalapeño over the top of each piece.
  8. Place in the oven and bake for 12 to 14 minutes.
  9. Meanwhile, make the sauce. Pour the reserved 1 cup marinade in a small saucepan over medium heat and simmer until reduced and slightly thickened, about 5 minutes.
  10. Spoon some on the plate before placing the tilapia on top with remaining sauce.
  11. Garnish with fresh chopped cilantro and toasted coconut.

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