Bahian Baked Tilapia with Coconut-Cashew Crust, Cilantro Rice and Warm Tomato Vinaigrette

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray or baking dish with a little of the olive oil.

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   2. In a bowl, season the tilapia fillets with 1 tablespoon of lime juice, 1 grated or crushed garlic clove, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the sweet paprika, and ground cumin. Let them rest for 10 minutes while you prepare the rest.

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   3. In another bowl, mix the cashews, shredded coconut, cassava flour, half of the chives or scallions, 1 tablespoon chopped cilantro, 1 tablespoon olive oil, a pinch of salt, and a pinch of pepper. Stir until the mixture is loose but slightly moist.

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   4. Place the tilapia fillets on the prepared tray. Press the coconut-cashew mixture onto the top of each fillet to create an even crust.

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   5. Bake for 14 to 16 minutes at 220 °C / 425 °F, or until the fish is cooked through and flakes easily with a fork. For deeper color, broil for 1 to 2 additional minutes, watching closely.

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   6. While the fish bakes, heat 1 tablespoon olive oil in a saucepan over medium heat. Add half of the white onion and 1 chopped garlic clove. Cook for 2 to 3 minutes until translucent.

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   7. Add the white rice and stir for 1 minute. Pour in the water and add 1/2 teaspoon salt. Once boiling, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed.

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   8. Remove the rice from the heat and let it rest, covered, for 5 minutes. Fluff with a fork, then mix in the remaining chopped cilantro, reserving a little for garnish if desired.

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   9. For the warm vinaigrette, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the rest of the white onion, the last chopped garlic clove, and the yellow bell pepper. Cook for 3 minutes.

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    10. Add the tomatoes, white wine vinegar, the remaining 2 tablespoons lime juice, the sugar if using, the rest of the salt, and the remaining black pepper. Cook for 3 to 4 minutes, just until the tomatoes soften slightly but still hold their shape.

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    11. Turn off the heat and stir in the remaining chives or scallions. Taste and adjust the salt or lime if needed.

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    12. Serve a bed of cilantro rice, place a coconut-cashew crusted tilapia fillet on top or alongside, and finish with the warm tomato vinaigrette over or around it.