Tilapia with Kickin’ Poblano Coconut Sauce and Cilantro

This recipe for tilapia with poblano coconut sauce is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Naylet LaRochelle.

The rich poblano coconut sauce in this recipe combines fresh and unique flavors for a new taste experience. We couldn’t get enough! Serve it over leftover rice with a side of steamed vegetables for a complete and very quick meal.

Special Diet Notes & Options: Tilapia with Poblano Coconut Sauce

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, and soy-free. For nut-free tilapia, you can omit the macadamia nuts.

Salt Note: For the salt, our staff used 1/2 teaspoon total on the fish, and recommends about 1/2 teaspoon of salt in the sauce.

5.0 from 1 reviews

Tilapia with Kickin' Poblano Coconut Sauce and Cilantro

 

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Prep time

3 mins

Cook time

12 mins

Total time

15 mins

 

Author: Naylet LaRochelle

Serves: 4

Ingredients

• 4 (5 ounce) skinless tilapia fillets (can substitute red snapper)
• 3 tablespoons olive oil, divided
• ½ teaspoon chili powder
• Kosher salt, to taste (see note in post above)
• ⅓ cup diced sweet onion
• 1 large garlic clove, minced
• ¼ cup seeded, small diced Poblano pepper
• 1¼ cups So Delicious Dairy Free Coconut Culinary Milk
• 1 tablespoon lime juice
• ⅛ teaspoon vanilla extract
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped roasted macadamia nuts, optional

Instructions

1. Preheat oven to 450ºF.
2. Line a rimmed, baking sheet with nonstick foil, parchment paper, or a silicone baking mat.
3. Rinse fish; pat dry with paper towel. Place fish on prepared baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with chili powder and kosher salt. Turn pieces to evenly coat. Bake for 10-12 minutes or until fish flakes easily with a fork.
4. Meanwhile, in a large, nonstick skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add onions, garlic, and pepper and sauté for 3 minutes, or until softened.
5. Stir in coconut milk, reduce heat to medium-low and cook, stirring occasionally, for 4-6 minutes or until slightly reduced.
6. Stir in lime juice and vanilla extract. Season with kosher salt, to taste. Remove from heat.
7. Plate fish, spoon sauce over fish, and sprinkle with cilantro and nuts, to serve.

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