Coastal Tilapia in Coconut, Peanut and Basil Sauce with Toasted Corn Rice

Name: Coastal Tilapia in Coconut, Peanut and Basil Sauce with Toasted Corn Rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Ecuatoriana
Ingredients: 21 oz tilapia fillets; 2 tbsp key lime juice; 4 cloves garlic; 3/4 tsp ground cumin; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp annatto oil; 1 cup red onion; 2/3 cup green bell pepper; 1 1/4 cups fresh corn kernels; 3 cups cooked white rice; 1 cup coconut milk; 1/2 cup roasted peanuts; 1/2 cup water; 1/2 cup fresh basil; 2 tsp grated panela; 1 tbsp butter; 1/4 cup fresh cilantro; 4 wedges key lime wedges

An original dish inspired by Ecuadorian coastal flavors: seared tilapia fillets finished in a gentle coconut, peanut and basil sauce, served over sautéed rice with toasted corn, onion, and annatto. It combines creamy, herbal, and lightly sweet notes with a fresh lime finish.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 600 g tilapia fillets (skinless, of approx. 150 g each uno)
30 ml key lime juice (divided)
4 cloves garlic (2 grated for the pescado and 2 chopped for the sauce and the arroz)
2 g ground cumin (divided)
8 g salt (or to taste, divided)
2 g black pepper (divided)
30 ml annatto oil (divided)
160 g red onion (chopped diced small, divided)
80 g green bell pepper (chopped diced small)
180 g fresh corn kernels (if possible fresh)
520 g cooked white rice (cold or of the día anterior)
240 ml coconut milk (without sugar)
70 g roasted peanuts (unsalted)
120 ml water (for licuar the sauce)
12 g fresh basil (leaves sueltas, more extra for terminar)
8 g grated panela (optional, for equilibrar the sauce)
14 g butter (for the arroz)
10 g fresh cilantro (chopped)
4 units key lime wedges (for servir)

Nutrition facts

per serving

620 kcal

Calories

35 g

Protein

42 g

Carbs

34 g

Fat

4 g

Fiber

38 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

DairyPeanutsFish

Instructions

1
1. Season the tilapia fillets with half of the key lime juice, 2 grated garlic cloves, half of the cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let them rest in the refrigerator for 10 minutes.
2
2. Meanwhile, make the sauce. Place the coconut milk, roasted peanuts, water, half of the basil, grated panela, 1 chopped garlic clove, 1/4 teaspoon salt, and a pinch of pepper in a blender. Blend until smooth and creamy, then set aside.
3
3. Heat a wide skillet over medium-high heat. Add 1 tablespoon of annatto oil and the half of the red onion with the green bell pepper. Sauté for 3 to 4 minutes until fragrant.
4
4. Add the corn kernels to the skillet and cook for 4 minutes, stirring, until they develop light golden spots. Add the butter and the remaining chopped garlic clove. Cook for 30 seconds.
5
5. Add the cooked white rice, the rest of the cumin, 1/2 teaspoon salt, fresh cilantro, and some of the remaining chopped basil. Stir-fry for 3 to 4 minutes until the rice is hot and well combined. Keep warm.
6
6. In another large skillet, heat the remaining 1 tablespoon of annatto oil over medium-high heat. Sear the tilapia fillets for 2 to 3 minutes per side, until just cooked and lightly golden. If you prefer to finish the fish in the oven, transfer it to a tray and bake at 375 °F / 190 °C for 4 to 5 minutes.
7
7. Lower the heat to medium. Remove the fillets briefly and add the remaining red onion to the same skillet. Cook for 2 minutes, stirring and scraping up the browned bits from the bottom.
8
8. Pour the blended coconut, peanut, and basil sauce into the skillet. Cook for 3 to 5 minutes over medium heat, stirring, until slightly thickened. Taste and adjust with salt, pepper, and the remaining key lime juice.
9
9. Return the tilapia fillets to the skillet and cook for 2 more minutes, spooning the sauce over them so they absorb the flavors without falling apart.
10
10. Serve a base of toasted corn rice on each plate. Place a tilapia fillet on top with plenty of sauce. Finish with fresh basil leaves and serve with key lime wedges for squeezing over the dish.

Chef tips

Lightly toast the peanuts before blending to deepen their aroma. If the rice is very cold, loosen it with your hands before stir-frying so it stays fluffy. Do not overcook the tilapia to keep it juicy.

Substitutions

You can replace tilapia with sea bass or mahi-mahi. The basil can be swapped for cilantro for a bolder herbal profile. If you do not have panela, use brown sugar in the same amount. For a dairy-free version, replace the butter with more annatto 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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