Brazilian Coconut-Lime Crusted Tilapia with White Bean Purée and Warm Tomato Vinaigrette

Instructions

1. 1

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

2. 2

   Season the tilapia fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, the zest of 1 lime, 1 tablespoon lime juice, and 2 chopped garlic cloves. Let them rest for 10 minutes.

3. 3

   In a bowl, mix the shredded coconut, tapioca flakes, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the zest of the remaining lime until evenly combined and fragrant.

4. 4

   Place the tilapia fillets on the prepared tray and press the coconut-tapioca mixture onto the top of each fillet. Bake for 14 to 16 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust looks golden.

5. 5

   While the fish bakes, heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 chopped garlic cloves and cook for 30 seconds. Add the cooked white beans, vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

6. 6

   Cook the beans for 5 to 6 minutes, then blend or mash them until smooth. If needed, adjust the texture with a few extra spoonfuls of hot broth. Keep the purée warm.

7. 7

   For the warm vinaigrette, heat the remaining tablespoon of olive oil in a small skillet over medium-low heat. Add the red onion and cook for 2 minutes. Stir in the tomatoes, brown sugar, the remaining lime juice, a pinch of salt, and the rest of the black pepper. Cook for 2 to 3 minutes, just until the tomatoes are warmed and release some juices.

8. 8

   Turn off the heat and stir the fresh cilantro into the warm vinaigrette.

9. 9

   Spoon a layer of white bean purée onto each plate, place a coconut-crusted tilapia fillet on top, and finish with the warm tomato-cilantro vinaigrette.

10. 10

    For a deeper golden finish, broil the fish for 1 to 2 minutes at the end, watching closely, keeping the oven at 220 °C / 425 °F.