Brazilian Tapioca-Coconut Crusted Tilapia with Creamy Lime Rice, Sautéed Collards and Tomato Vinaigrette

Name: Brazilian Tapioca-Coconut Crusted Tilapia with Creamy Lime Rice, Sautéed Collards and Tomato Vinaigrette
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb tilapia fillets; 3 tbsp lime juice; 4 cloves garlic; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 oz tapioca flakes; 1 1/3 oz unsweetened shredded coconut; 1 tsp sweet paprika; 1 large egg; 2 1/2 tbsp rice flour; 4 tbsp olive oil; 1 cup long-grain white rice; 1 cup onion; 1 cup coconut milk; 1 cup hot water; 1 tsp lime zest; 1 tbsp butter; 7 oz collard greens; 1 cup tomato; 1/4 cup fresh cilantro; 1 tbsp white wine vinegar

An original Brazilian main course featuring tilapia fillets with a crisp tapioca and coconut crust, served over creamy lime-scented rice with garlicky sautéed collards and a fresh tomato, onion, and cilantro vinaigrette. It brings together coastal and homestyle Brazilian flavors in a balanced, colorful dish.

30 minPrep

35 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g tilapia fillets (skinless, en 4 porciones)
45 ml lime juice (divided)
12 g garlic (chopped, divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
60 g tapioca flakes (tipo fina or media)
40 g unsweetened shredded coconut (for the crust)
2 g sweet paprika (for the crust)
50 g egg (beaten)
20 g rice flour (for rebozar lightly)
60 ml olive oil (divided)
180 g long-grain white rice (enjuagado)
140 g onion (finely chopped, divided)
240 ml coconut milk (without endulzar)
240 ml hot water (for the arroz)
2 g lime zest (finely grated)
15 g butter (for the arroz)
200 g collard greens (without stalks duros, in strips finas)
180 g tomato (diced small)
15 g fresh cilantro (chopped)
15 ml white wine vinegar (for the vinagreta)

Nutrition facts

per serving

586 kcal

Calories

34 g

Protein

48 g

Carbs

28 g

Fat

4 g

Fiber

44 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

DairyEggsFish

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little olive oil.
2
2. Season the tilapia fillets with 1 tablespoon lime juice, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the other components.
3
3. In a shallow bowl, mix the tapioca flakes, shredded coconut, sweet paprika, and a pinch of salt. Place the beaten egg in another bowl and the rice flour on a plate.
4
4. For the rice, heat 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add half of the chopped onion and cook for 3 minutes until translucent. Stir in the rice and cook for 1 minute.
5
5. Add the coconut milk, hot water, 1/2 teaspoon salt, and lime zest. Once it reaches a gentle boil, lower the heat, cover, and cook for 15 minutes, or until the rice is tender and creamy.
6
6. While the rice cooks, dredge each tilapia fillet in the rice flour, then dip in the beaten egg, and finally coat with the tapioca-coconut mixture, pressing so the crust adheres well.
7
7. Place the coated fillets on the prepared baking sheet, drizzle or brush them with 1 tablespoon olive oil, and bake for 12 to 15 minutes at 220 °C / 425 °F, until golden and the fish flakes easily.
8
8. In a bowl, combine the tomato, remaining onion, cilantro, white wine vinegar, 1 tablespoon lime juice, 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Set the vinaigrette aside so the flavors can meld.
9
9. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the remaining garlic and cook for 20 seconds. Add the collard greens, a pinch of salt, and sauté for 3 to 4 minutes until tender but still vibrant.
10
10. Uncover the rice and fluff it with a fork. Adjust with the remaining lime juice if you want more brightness, and check the seasoning.
11
11. Spoon the creamy lime rice onto each plate. Set a tapioca-coconut crusted tilapia fillet on top or alongside, add the sautéed collards, and finish with spoonfuls of tomato vinaigrette.
12
12. Serve immediately to keep the crust crisp and the contrast between the creamy rice, garlicky greens, and fresh vinaigrette.

Chef tips

If your tapioca flakes are coarse, crush them slightly for a more even texture. Pat the tilapia dry before breading so the crust adheres better and turns out crispier.

Substitutions

Tilapia can be replaced with another firm white fish. Collard greens can be swapped for kale. For a dairy-free version, use olive oil instead of butter.

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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