Brazilian Toasted Coconut Tilapia with Cassava Purée and Pineapple Chili Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the tilapia fillets dry and place them on a plate. Toss them with the juice and zest of 1 lime, 2 garlic cloves, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and 1 tablespoon olive oil. Let rest for 10 minutes.

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   2. Meanwhile, place the cassava in a pot with the water and 1 teaspoon salt. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes, until very tender. Remove any tough inner fibers if present.

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   3. In a dry skillet over medium heat, toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Transfer it to a bowl to stop the cooking.

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   4. In another bowl, make the vinaigrette by mixing the pineapple, tomato, half of the red onion, red chili, half of the cilantro, the juice of the remaining lime, apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Set aside so the flavors can meld.

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   5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the tilapia fillets for 1 to 2 minutes on the first side. Turn them over, spread the toasted coconut on top while pressing lightly, and transfer the skillet to the oven.

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   6. Bake the tilapia at 220 °C / 425 °F for 6 to 8 minutes, or until the fish is cooked through and flakes easily with a fork.

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   7. Drain the cooked cassava and return it to the hot pot. Add the coconut milk, butter, remaining garlic clove, and the rest of the red onion. Blend or mash until smooth. Adjust with the remaining salt and pepper to taste.

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   8. Spoon a base of cassava purée onto each plate. Top with a toasted coconut tilapia fillet and finish with spoonfuls of pineapple vinaigrette and the remaining cilantro.

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   9. If desired, let the fish rest for 2 minutes before serving to help retain its juices, and serve with extra lime wedges.