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Tilapia and Coconut Rice

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Serving Size: 3/4 cup

Ingredients

3/4 cup uncooked long-grain brown rice

1 cup canned light coconut milk, shaken & stirred

1/2 cup water

1/2 teaspoon salt, divided

1 teaspoon sugar

2 teaspoons ground turmeric

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1-1/2 pounds tilapia fillets

2 tablespoons extra-virgin olive oil

1/2 cup chopped cilantro

2 tablespoons fresh lime juice

1/4 cup chopped green onions

1 cup shredded carrots

1/4 cup unsweetened flaked coconut

Directions

In a medium saucepan, add rice, coconut milk, water, ΒΌ teaspoon salt, and sugar; stir well. Bring to a boil; reduce to medium-low and simmer for 35 minutes. If all of the liquid has been absorbed, remove from heat and let sit for 10 minutes to allow for steaming.

In a small dish, mix together turmeric, pepper, garlic powder, and remaining salt. Sprinkle fish with seasoning mixture. Heat olive oil in a large skillet over medium heat. Add fish and cook until golden or until fish flakes easily, about 3 minutes per side.

Stir cilantro and lime juice into rice. Divide rice among 4 plates (about 3/4 cup per plate) and top with tilapia, green onions, and carrots. Sprinkle with flaked coconut

Nutritional information per serving:
439 calories 10g fat (6g saturated fat) 364mg sodium 35g protein 35g carbohydrate 3g fiber
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Milwaukee, WI 53125, (414) 649-5767