Brazilian Tilapia with Tapioca-Coconut Crust, Warm Pepper Vinaigrette and Cilantro Rice

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Pat the tilapia fillets dry with paper towels and place them on a plate. Season with 15 ml (1 tbsp) lime juice, 1 grated garlic clove, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Let them rest for 10 minutes while you prepare the rest.

2. 2

   2. In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add half of the chopped onion and 1 chopped garlic clove; sauté for 2 minutes until fragrant. Add the white rice and stir for 1 minute to lightly toast it.

3. 3

   3. Pour in the water and add 3 g (1/2 tsp) salt. When it comes to a boil, lower the heat, cover, and cook for 15 minutes or until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff with a fork, stir in half of the chopped cilantro, and keep warm.

4. 4

   4. While the rice cooks, make the crust. In a shallow dish, mix the tapioca flour, shredded coconut, sweet paprika, and 1 g (1/4 tsp) black pepper. Put the beaten egg in another dish.

5. 5

   5. Dip each tilapia fillet into the beaten egg, then coat well with the tapioca-coconut mixture, pressing gently so it adheres.

6. 6

   6. Heat 30 ml (2 tbsp) olive oil in a large oven-safe skillet over medium heat. Sear the fillets for 2 minutes per side until the crust starts to color. Transfer the skillet to the oven and bake for 6 to 8 minutes at 220°C / 425°F, until the fish is cooked through and flakes easily.

7. 7

   7. For the warm vinaigrette, heat the remaining 15 ml (1 tbsp) olive oil in another skillet over medium heat. Add the remaining onion and the last garlic clove; cook for 2 minutes. Stir in the red bell pepper and cook 3 more minutes. Add the tomato, the remaining 30 ml (2 tbsp) lime juice, the white wine vinegar, the sugar if using, and a pinch of salt and pepper. Cook for 2 minutes, just enough to warm it through and blend the flavors. Turn off the heat and stir in the remaining cilantro.

8. 8

   8. Serve a bed of cilantro rice on each plate. Place a tapioca-coconut crusted tilapia fillet on top or alongside, and finish with the warm pepper vinaigrette spooned over. Adjust salt and pepper before serving.