Brazilian Tapioca-Coconut Crusted Tilapia with Green Corn Purée and Tomato, Lime & Hearts of Palm Vinaigrette

Name: Brazilian Tapioca-Coconut Crusted Tilapia with Green Corn Purée and Tomato, Lime & Hearts of Palm Vinaigrette
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 24 oz tilapia fillets; 3 tbsp lime juice; 3 cloves garlic; 1 1/2 tsp salt; 1 tsp black pepper; 1 cup tapioca flakes; 1/2 cup unsweetened shredded coconut; 1/4 cup fine cassava flour; 2 large eggs; 5 tbsp olive oil; 2 cups sweet corn kernels; 1 cup white onion; 2 tbsp butter; 1 cup coconut milk; 1/2 cup water; 1 cup tomato; 1/2 cup red onion; 1 cup hearts of palm; 1/4 cup fresh cilantro; 1 tsp brown sugar

An original Brazilian main course featuring golden tilapia fillets coated in a crisp tapioca-coconut crust, served over silky green corn purée and finished with a fresh vinaigrette of tomato, lime, red onion, and hearts of palm. It draws on classic Brazilian flavors with a contemporary presentation.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 filetes / 680 g 680 g tilapia fillets (skinless, of tamaño similar)
45 ml 45 ml lime juice (divided)
3 dientes / 9 g 9 g garlic (2 cloves grated for the pescado and 1 chopped for the puree)
8 g 8 g salt (ajustar to taste, divided)
3 g 3 g black pepper (freshly ground, divided)
80 g 80 g tapioca flakes (tipo grueso or medium)
35 g 35 g unsweetened shredded coconut (for the crust)
30 g 30 g fine cassava flour (for reforzar the crust)
2 unidades / 100 g 100 g eggs (batidos)
75 ml 75 ml olive oil (divided)
300 g 300 g sweet corn kernels (fresh or descongelado)
120 g 120 g white onion (chopped, divided)
28 g 28 g butter (for the puree)
240 ml 240 ml coconut milk (without sugar)
120 ml 120 ml water (for ajustar the puree si es necesario)
180 g 180 g tomato (diced small)
60 g 60 g red onion (chopped fina)
120 g 120 g hearts of palm (en medias lunas)
15 g 15 g fresh cilantro (chopped)
4 g 4 g brown sugar (for balancear the vinagreta)

Nutrition facts

per serving

548 kcal

Calories

36 g

Protein

28 g

Carbs

31 g

Fat

4 g

Fiber

24 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. Pat the tilapia fillets dry with paper towels. Toss them with 1 tablespoon (15 ml) lime juice, 2 grated garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes while you prepare the other components.
2
2. In a wide shallow dish, combine the tapioca flakes, shredded coconut, fine cassava flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In another dish, beat the eggs until smooth.
3
3. For the purée, heat 1 tablespoon (15 ml) olive oil and the butter in a saucepan over medium heat. Add half of the white onion and 1 chopped garlic clove; cook for 3 minutes until tender. Stir in the corn and cook 2 minutes more. Add the coconut milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently for 5 minutes.
4
4. Blend the corn mixture until smooth. If needed, add some of the water to loosen the texture. Return the purée to the saucepan, keep on low heat, and adjust the salt. Keep warm.
5
5. For the vinaigrette, combine the tomato, red onion, hearts of palm, cilantro, 2 tablespoons (30 ml) lime juice, 2 tablespoons (30 ml) olive oil, brown sugar, 1/4 teaspoon salt, and a pinch of black pepper in a bowl. Mix well and let stand for 10 minutes.
6
6. Dip each tilapia fillet into the beaten egg, then press it into the tapioca-coconut mixture to form an even crust on both sides.
7
7. Heat 2 tablespoons (30 ml) olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2 minutes on the first side and 1 minute on the second side, without moving them too much so the crust adheres properly.
8
8. Transfer the skillet to the preheated oven and bake the tilapia for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is crisp.
9
9. Spoon a bed of green corn purée onto each plate. Top with a tilapia fillet and finish with spoonfuls of the tomato, lime, and hearts of palm vinaigrette. Drizzle with the vinaigrette juices just before serving.

Chef tips

If you cannot find coarse tapioca flakes, use granulated tapioca and pulse it briefly for a more even texture. Do not overcrowd the pan when searing the fish, so the crust stays crisp.

Substitutions

You can substitute the tilapia with sea bass or grouper. Cilantro can be replaced with parsley for a milder flavor. For a dairy-free version, replace the butter with additional olive oil.

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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