Brazilian Coconut-Lime Crusted Tilapia with Creamy Butter Bean Mash and Warm Pepper Vinaigrette

Name: Brazilian Coconut-Lime Crusted Tilapia with Creamy Butter Bean Mash and Warm Pepper Vinaigrette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb tilapia fillets; 3 tbsp lime juice; 1 tsp lime zest; 4 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1/2 cup unsweetened shredded coconut; 1/4 cup tapioca flour; 1/2 cup fresh cilantro; 3 cups cooked butter beans; 1/2 cup vegetable broth; 2/3 cup coconut milk; 3/4 cup red onion; 1 cup red bell pepper; 3/4 cup tomato; 1 tbsp cane vinegar or white vinegar; 1 tsp sweet paprika; 1 tbsp fresh chili pepper; 2 tbsp scallion

An original Brazilian-inspired dish featuring baked tilapia fillets with a crisp coconut and tapioca crust, served over a smooth garlic butter bean mash and finished with a warm bell pepper, red onion, and cilantro vinaigrette. It brings together coastal Brazilian flavors with fresh acidity, creamy texture, and a crunchy topping.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

4 600 g tilapia fillets (skinless, of tamaño medio)
45 ml lime juice (divided)
2 g lime zest (finely grated)
4 cloves garlic (2 chopped and 2 thinly sliced)
8 g salt (or to taste, divided)
3 g black pepper (divided)
45 ml olive oil (divided)
40 g unsweetened shredded coconut (for the crust)
30 g tapioca flour (for the crust)
20 g fresh cilantro (chopped, divided)
480 g cooked butter beans (escurridos)
120 ml vegetable broth (hot)
160 ml coconut milk (without sugar)
100 g red onion (diced small, divided)
140 g red bell pepper (diced small)
120 g tomato (without semillas, diced small)
15 ml cane vinegar or white vinegar (for the vinagreta)
2 g sweet paprika (for the puree)
10 g fresh chili pepper (chopped, optional)
15 g scallion (chopped fino for terminar)

Nutrition facts

per serving

495 kcal

Calories

34 g

Protein

24 g

Carbs

29 g

Fat

7 g

Fiber

17 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

Fish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or dish with a little of the olive oil.
2
2. Place the tilapia fillets in a dish and season them with 15 ml (1 tbsp) lime juice, lime zest, 2 chopped garlic cloves, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes.
3
3. In a bowl, combine the shredded coconut, tapioca flour, 10 g (about 1/4 cup) chopped cilantro, 1 g (1/4 tsp) black pepper, and 15 ml (1 tbsp) olive oil until the mixture is loose and slightly moist.
4
4. Arrange the tilapia on the prepared tray and press the coconut-tapioca mixture over 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 is golden.
5
5. While the fish bakes, heat 15 ml (1 tbsp) olive oil in a saucepan over medium heat. Add half of the red onion and 2 sliced garlic cloves; cook for 3 minutes until softened.
6
6. Stir in the butter beans, vegetable broth, coconut milk, sweet paprika, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook for 6 to 8 minutes, stirring occasionally.
7
7. Mash or blend the bean mixture until creamy. If needed, add a few extra spoonfuls of hot broth to adjust the texture. Keep warm over very low heat.
8
8. For the warm vinaigrette, heat the remaining olive oil in a skillet over medium heat. Add the rest of the red onion, the red bell pepper, and the fresh chili if using. Cook for 3 to 4 minutes to soften without deeply browning.
9
9. Add the tomato, cane vinegar or white vinegar, the remaining 30 ml (2 tbsp) lime juice, the rest of the cilantro, 2 g (1/4 tsp) salt, and a pinch of black pepper. Cook 1 minute more, just until everything is warm and juicy.
10
10. Spoon a base of creamy butter bean mash onto each plate, place a coconut-crusted tilapia fillet on top, and finish with the warm pepper vinaigrette and chopped scallion.

Chef tips

For an extra crisp crust, move the fish to the upper rack of the oven for the last 2 minutes of cooking, watching carefully so the coconut does not burn. The mash should be smooth but sturdy enough to support the fish.

Substitutions

You can replace tilapia with another firm white fish. Butter beans can be swapped for cooked white beans. If tapioca flour is unavailable, use a light coating of cassava flour, though the texture will be slightly different.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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