PREP: 10 MINUTES | COOK: 12 MINUTES | MAKES: 4 SERVINGS
For the Spice Mixture
1 tablespoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground nutmeg
½ teaspoon sea salt
½ teaspoon black pepper
For the Tilapia
4 (6-ounce) tilapia fillets
2 tablespoons coconut oil, divided
¼ cup fresh cilantro leaves
1 red bell pepper, seeded and cut into matchsticks
¼ cup unsweetened flaked coconut, toasted
1.For the spice mixture: Combine all the spice mixture ingredients in a small dish.
2.For the tilapia: Rub the spice mixture all over the tilapia fillets.
3.Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Cook two of the fillets until golden and flaky, about 3 minutes per side. Remove from the skillet and repeat with the remaining 1 tablespoon coconut oil and the remaining two fillets.
4.Top with the cilantro, bell pepper, and coconut.
Quick Tip: You can easily toast your own coconut flakes. Preheat your oven to 325 degrees F. Spread the flakes on a baking sheet and bake for 5 to 7 minutes, until golden brown. They toast quickly, so be sure to watch them.
NUTRITION
Calories: 291
Fat: 11 g
Carbohydrates: 4 g
Sodium: 447 mg
Fiber: 2 g
Protein: 21 g
Sugar: 2g
