Brazilian Tapioca-Coconut Crusted Tilapia with Dendê Tomato Rice and Warm Hearts of Palm Salad

Instructions

1. 1

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

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   2. Place the tilapia fillets in a dish and season them with 15 ml (1 tbsp) lime juice, half of the minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest for 10 minutes while you prepare the rest.

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   3. In a bowl, mix the tapioca flour, shredded coconut, sweet paprika, and 1 tablespoon olive oil. Stir with your fingers or a spoon until the mixture is loose and lightly moistened.

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   4. For the rice, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the white onion for 3 minutes. Add half of the diced tomato and cook 2 minutes more. Stir in the rinsed rice and cook for 1 minute.

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   5. Add the dendê oil, 1/2 teaspoon salt, and the hot water to the rice. Once it boils, reduce the heat, cover, and cook for 16 to 18 minutes, until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes.

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   6. While the rice cooks, arrange the tilapia fillets on the baking sheet. Press the tapioca-coconut mixture onto the top of each fillet to form an even crust. Drizzle with 1 tablespoon olive oil.

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   7. Bake the tilapia for 12 to 15 minutes at 220 °C / 425 °F, until the fish flakes easily with a fork and the crust is golden at the edges.

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   8. For the warm hearts of palm salad, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the red onion and cook for 2 minutes. Stir in the remaining garlic and cook for 30 seconds. Add the hearts of palm and sauté gently for 2 minutes.

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   9. Add the remaining tomato, honey, the rest of the lime juice, the remaining salt, and black pepper. Cook 1 minute more, just until the tomato softens slightly. Turn off the heat and stir in the fresh cilantro.

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    10. Fluff the rice with a fork and adjust the salt if needed. Serve a bed of dendê tomato rice, place the tapioca-crusted tilapia on top or alongside, and finish with the warm hearts of palm salad.

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    11. If you want to keep the fish warm before serving, leave it in the turned-off oven for no more than 2 minutes, with the door slightly open, to preserve the crisp crust.