Brazilian Lime-Coconut Crusted Tilapia with Yellow Pepper Rice and Warm Black-Eyed Pea Vinaigrette

Instructions

1. 1

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

2. 2

   In a bowl, mix the zest of 2 limes, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Rub this mixture over the tilapia fillets and let them rest for 10 minutes.

3. 3

   In a separate bowl, combine the unsweetened shredded coconut and cassava flour. Press this mixture onto the top of the fillets to form a light crust. Place the fillets on the prepared tray.

4. 4

   Bake the tilapia for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden. For extra color, broil for 1 to 2 minutes, watching closely.

5. 5

   While the fish bakes, heat 1 tablespoon olive oil in a medium pot over medium heat. Sauté half of the onion and half of the yellow bell pepper for 3 to 4 minutes. Add 1 minced garlic clove and cook for 30 seconds.

6. 6

   Add the long-grain white rice to the pot and stir for 1 minute to lightly toast it. Pour in the water and add 1/2 teaspoon salt. Bring to a boil, lower the heat, cover, and cook for 15 to 18 minutes until the rice is tender. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

7. 7

   For the warm vinaigrette, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the rest of the onion and yellow bell pepper, and cook for 3 minutes. Stir in the last garlic clove, the tomato, and the ground cumin, and cook 2 minutes more.

8. 8

   Add the cooked black-eyed peas, white wine vinegar, the juice of the 2 limes, and the remaining salt and black pepper. Cook for 2 to 3 minutes, just until everything is warm but still bright in flavor. Remove from the heat and stir in the fresh cilantro and chives.

9. 9

   Serve a bed of yellow pepper rice on each plate, place a coconut-crusted tilapia fillet on top, and finish with the warm black-eyed pea and herb vinaigrette over or alongside it.