Brazilian Coconut-Crusted Tilapia with Corn Farofa and Warm Mango Cilantro Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Line a baking sheet with parchment paper or lightly grease it with olive oil.

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   2. Place the tilapia fillets in a bowl and toss them with 1 tablespoon (15 ml) lime juice, the garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon (15 ml) olive oil. Let rest for 10 minutes.

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   3. In a shallow dish, combine the shredded coconut and fine yellow cornmeal. Put the beaten egg in another dish. Dip each tilapia fillet into the egg, then coat it with the coconut-cornmeal mixture, pressing gently so the crust adheres.

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   4. Arrange the fillets on the prepared baking sheet, drizzle with 1 tablespoon (15 ml) olive oil, and bake for 12 to 15 minutes at 220°C / 425°F, until the fish is cooked through and the crust is golden.

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   5. While the tilapia bakes, make the farofa. Heat the butter with 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add half of the chopped onion and the red bell pepper; cook for 4 to 5 minutes until tender.

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   6. Stir the toasted cassava flour into the skillet with the onion and bell pepper. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 3 to 4 minutes, stirring constantly, until the farofa is loose, fragrant, and lightly toasted. Keep warm.

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   7. For the warm vinaigrette, place the remaining onion, mango, apple cider vinegar, the remaining tablespoon of lime juice, the fresh red chili if using, and 1 tablespoon (15 ml) olive oil in a small saucepan. Cook over medium-low heat for 2 to 3 minutes, just until the mango is warmed and releases some juice without falling apart.

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   8. Remove the saucepan from the heat and stir in the chopped fresh cilantro. Taste and adjust with the remaining salt and black pepper if needed.

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   9. Serve a bed of corn and cassava farofa on each plate, place a coconut-crusted tilapia fillet on top, and finish with the warm mango cilantro vinaigrette spooned over or alongside.