Brazilian Tapioca-Coconut Crusted Tilapia with Warm Passion Fruit Vinaigrette and Cilantro Rice

Name: Brazilian Tapioca-Coconut Crusted Tilapia with Warm Passion Fruit Vinaigrette and Cilantro Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Brasileña
Ingredients: 1.3 lb tilapia fillets; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp lime juice; 3 cloves garlic; 1/3 cup tapioca flour; 1/2 cup unsweetened shredded coconut; 2 large eggs; 5 tbsp olive oil; 1 cup long-grain white rice; 2 cups water; 3/4 cup onion; 1/2 cup fresh cilantro; 1/2 cup passion fruit pulp; 3/4 cup tomato; 1/2 cup red onion; 1 tbsp apple cider vinegar; 1/2 tbsp honey; 1 small fresh red chili; 1 tbsp butter

Tilapia fillets crisp on the outside and juicy inside, coated in a light tapioca and shredded coconut crust, served with cilantro-scented rice and a warm passion fruit, tomato, and red onion vinaigrette. An original recipe inspired by the coastal flavors of Brazil.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g tilapia fillets (skinless)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml lime juice (for the pescado)
9 g garlic (2 cloves chopped for the pescado and 1 clove for the arroz)
40 g tapioca flour (for the crust)
35 g unsweetened shredded coconut (for the crust)
100 g eggs (batidos)
75 ml olive oil (divided)
180 g long-grain white rice (enjuagado)
480 ml water (for cocer the arroz)
100 g onion (finely chopped, divided)
20 g fresh cilantro (chopped, divided)
120 g passion fruit pulp (with semillas or colada)
120 g tomato (diced small)
60 g red onion (diced small)
15 ml apple cider vinegar (for the vinagreta)
10 g honey (for equilibrar the acidez)
8 g fresh red chili (without semillas and chopped, optional)
14 g butter (for terminar the arroz)

Nutrition facts

per serving

538 kcal

Calories

34 g

Protein

42 g

Carbs

25 g

Fat

3 g

Fiber

39 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. Season the tilapia fillets with 3/4 tsp salt, black pepper, lime juice, and 2 minced garlic cloves. Let them rest for 10 minutes while you prepare the other components.
2
2. For the rice, heat 1 tbsp olive oil in a medium saucepan over medium heat. Sauté half of the chopped white onion and 1 minced garlic clove for 2 to 3 minutes until translucent.
3
3. Add the white rice and stir for 1 minute to lightly toast it. Pour in the water and add 1/4 tsp salt. Once it comes to a boil, reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed.
4
4. Remove the rice from the heat and let it rest, covered, for 5 minutes. Then fold in the butter and half of the chopped cilantro with a fork to fluff the grains.
5
5. While the rice cooks, make the vinaigrette. In a small skillet, heat 1 tbsp olive oil over medium heat. Add the red onion and red chili and cook for 2 minutes without browning too much.
6
6. Stir in the tomato, passion fruit pulp, apple cider vinegar, honey, a pinch of salt, and cook for 3 to 4 minutes, just until the mixture is warm and slightly combined. Turn off the heat and mix in the remaining chopped cilantro.
7
7. Preheat the oven to 220°C / 425°F. Line a baking tray with parchment paper or lightly grease it with oil.
8
8. In a shallow bowl, beat the eggs. In another bowl, mix the tapioca flour, shredded coconut, and a pinch of salt.
9
9. Dip each tilapia fillet into the beaten egg, then press it into the tapioca-coconut mixture to create an even crust on both sides.
10
10. Place the fillets on the tray, drizzle or brush with the remaining 2 tbsp olive oil, and bake for 12 to 15 minutes at 220°C / 425°F, until the crust is golden and the fish flakes easily.
11
11. For extra color, switch the oven to broil for the last 1 to 2 minutes, watching closely so the coconut does not burn.
12
12. Serve a bed of cilantro rice on each plate, place the crisp tilapia on top or alongside, and finish with the warm passion fruit, tomato, and onion vinaigrette. Spoon any tray juices over the fish for extra flavor.

Chef tips

Pat the fillets dry before coating them so the crust adheres better. If the passion fruit pulp is very tart, add a few extra drops of honey at the end. The rice turns out best if it rests covered before you stir in the butter and cilantro.

Substitutions

You can use grouper, sea bass, or fresh cod instead of tilapia. Tapioca flour can be replaced with fine cassava starch, though the texture will change slightly. For a dairy-free version, replace the butter with extra 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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