Brazilian Tapioca-Coconut Crusted Tilapia with Roasted Pepper Cream and Green Rice

Name: Brazilian Tapioca-Coconut Crusted Tilapia with Roasted Pepper Cream and Green Rice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb tilapia fillets; 2 tbsp lime juice; 3 cloves garlic; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 3 tbsp olive oil; 2 medium red bell peppers; 1 medium onion; 1 cup coconut milk; 1 tsp brown sugar; 1 cup tapioca flakes; 1/2 cup unsweetened shredded coconut; 1 large egg; 1 cup long-grain white rice; 2 cups water; 1 cup loosely packed fresh cilantro; 2 stalks scallion; 1 tbsp butter; 1 tbsp dendê oil

An original Brazilian main dish featuring tilapia fillets with a crisp tapioca-coconut crust, served over green cilantro rice and finished with a silky roasted pepper, lime, and coconut cream. It delivers tropical flavor, crunchy texture, and a home-style profile inspired by classic Brazilian ingredients.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g tilapia fillets (skinless, en 4 pieces)
30 ml lime juice (divided)
3 cloves garlic (2 chopped and 1 whole)
8 g salt (or to taste, divided)
2 g black pepper (divided)
4 g sweet paprika
45 ml olive oil (divided)
300 g red bell peppers (en mitades, without semillas)
140 g onion (divided en dos mitades; a diced, otra for roasting)
240 ml coconut milk (divided)
4 g brown sugar
80 g tapioca flakes (tipo for empanizar)
40 g unsweetened shredded coconut
1 unit egg (beaten)
200 g long-grain white rice (enjuagado)
480 ml water (for the arroz)
25 g fresh cilantro (leaves and stalks tiernos)
30 g scallion (sliced finas)
14 g butter
15 ml dendê oil (optional pero recomendado)

Nutrition facts

per serving

548 kcal

Calories

33 g

Protein

43 g

Carbs

27 g

Fat

3 g

Fiber

40 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. Place the red bell peppers and half of the onion on a tray, rub with 1 tablespoon olive oil, add a pinch of salt and pepper, and include 1 whole garlic clove. Roast for 20 minutes at 220°C / 425°F until the peppers are tender with lightly charred edges.
2
2. While the vegetables roast, marinate the tilapia with 1 tablespoon lime juice, 2 minced garlic cloves, sweet paprika, half of the remaining salt, and a little black pepper. Let it rest for 10 minutes.
3
3. For the green rice, heat the butter and 1/2 tablespoon olive oil in a medium pot over medium heat. Add the diced half onion and the white part of the scallions; sauté for 3 minutes until softened.
4
4. Add the white rice to the pot and stir for 1 minute. Pour in the water and a pinch of salt. When it comes to a boil, lower the heat, cover, and cook for 15 minutes until the rice is tender.
5
5. Place the cilantro, 2 tablespoons coconut milk, and the remaining lime juice in a blender or small processor. Blend until smooth and green. Set aside.
6
6. Mix the tapioca flakes with the shredded coconut on a wide plate. Put the beaten egg on another plate. Dip each tilapia fillet into the egg, then coat with the tapioca-coconut mixture, pressing gently so it sticks.
7
7. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Cook the coated tilapia for 3 to 4 minutes per side, until the crust is golden and the fish is cooked through. If desired, keep it warm in the oven at 95°C / 200°F while finishing the other components.
8
8. Remove the roasted peppers, onion, and garlic from the oven. Blend them with the remaining coconut milk, brown sugar, dendê oil, and a pinch of salt until smooth and creamy.
9
9. Pour the pepper cream into a small saucepan and warm it for 2 to 3 minutes over low heat, without letting it boil hard. Adjust with salt and black pepper to taste.
10
10. When the rice is ready, turn off the heat and let it rest for 5 minutes. Fluff with a fork and mix in the cilantro green sauce and the green part of the scallions until the rice is evenly green and aromatic.
11
11. Serve a bed of green rice on each plate. Top with a tapioca-coconut crusted tilapia fillet, then spoon the roasted pepper cream around or over the top. Serve immediately.

Chef tips

For a crispier crust, pat the tilapia very dry with paper towels before marinating. If the skillet becomes too dry during cooking, add a few extra drops of oil. The roasted pepper cream also works beautifully with chicken or shrimp.

Substitutions

You can substitute tilapia with another firm white fish. If you cannot find dendê oil, use more olive oil; the flavor will be less traditional but still pleasant. Cilantro can be replaced with parsley for a milder profile.

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
View on Amazon
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
View on Amazon
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
View on Amazon