Brazilian Coconut-Lime Crusted Tilapia with Creamy Corn Rice and Warm Hearts of Palm Vinaigrette

Name: Brazilian Coconut-Lime Crusted Tilapia with Creamy Corn Rice and Warm Hearts of Palm Vinaigrette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 21 oz tilapia fillets; 2 whole lime; 3 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 3/4 oz unsweetened shredded coconut; 1/3 cup cassava flour; 1 cup onion; 1 tbsp butter; 1 cup long-grain white rice; 1 cup sweet corn kernels; 1 cup coconut milk; 1 cup water; 1/4 cup fresh cilantro; 7 oz hearts of palm; 1 cup tomato; 1/2 cup red onion; 1 tbsp white wine vinegar; 1 tsp sweet paprika

An original Brazilian main dish featuring baked tilapia fillets with a crunchy coconut-lime crust, served with creamy sweet corn rice and a warm hearts of palm, tomato, and red onion vinaigrette. It brings together fresh, tropical, homey flavors inspired by Brazil’s coastal cooking.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g tilapia fillets (skinless, en 4 porciones)
2 units lime (zest and juice separados)
3 cloves garlic (2 chopped for the pescado and 1 for the arroz)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided)
50 g unsweetened shredded coconut (for the crust)
40 g cassava flour (fina, for the crust)
120 g onion (finely chopped, divided)
15 g butter (for the arroz)
180 g long-grain white rice (enjuagado)
150 g sweet corn kernels (fresh or congelado)
240 ml coconut milk (without sugar)
240 ml water (for cocinar the arroz)
15 g fresh cilantro (chopped, divided)
200 g hearts of palm (sliced)
150 g tomato (diced small)
60 g red onion (finely chopped)
15 ml white wine vinegar (for the vinagreta)
2 g sweet paprika (for the pescado)

Nutrition facts

per serving

502 kcal

Calories

33 g

Protein

39 g

Carbs

24 g

Fat

4 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Lightly grease a sheet pan or baking dish with 1 tablespoon olive oil.
2
2. Pat the tilapia fillets dry with paper towels. Toss them with the zest of 1 lime, 1 tablespoon lime juice, 2 minced garlic cloves, sweet paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Let them rest for 10 minutes.
3
3. In a bowl, combine the shredded coconut, cassava flour, 2 tablespoons chopped cilantro, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Press this mixture onto the top of each fillet to form the crust.
4
4. Place the fillets on the prepared pan and bake for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks golden. For extra color, broil for 1 to 2 minutes, watching closely.
5
5. Meanwhile, make the rice. In a medium saucepan, heat the butter with the remaining 1/2 tablespoon olive oil over medium heat. Sauté the remaining chopped onion for 3 minutes until softened. Add 1 minced garlic clove and cook for 30 seconds.
6
6. Add the white rice and sweet corn; stir for 1 minute to lightly toast. Pour in the coconut milk, water, 1/2 teaspoon salt, and a pinch of black pepper. Bring to a boil, then reduce the heat, cover, and cook for 15 to 18 minutes until the rice is tender and creamy.
7
7. Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork, then mix in 2 more tablespoons chopped cilantro and 1 tablespoon lime juice.
8
8. For the warm vinaigrette, heat the remaining 1/2 tablespoon olive oil in a small skillet over medium-low heat. Add the red onion and cook for 2 minutes. Add the hearts of palm and tomato; cook 1 to 2 minutes more just to warm through. Remove from the heat and stir in the white wine vinegar, 1 tablespoon lime juice, the rest of the chopped cilantro, a pinch of salt, and a pinch of black pepper.
9
9. Serve a bed of creamy corn rice, place a coconut-crusted tilapia fillet on top or alongside, and finish with the warm hearts of palm vinaigrette. If desired, add a little extra lime zest at the end.

Chef tips

For an extra crisp crust, toast the shredded coconut in a dry skillet for 1 to 2 minutes before mixing it with the cassava flour. Watch it carefully because it browns quickly.

Substitutions

You can swap tilapia for grouper, sea bream, or fresh cod. If you cannot find hearts of palm, use seeded cucumber for a fresh vinaigrette and add it off the heat. Cassava flour can be replaced with panko if you do not need the dish to be gluten-free.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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