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.
- 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
- Preheat oven to 450ºF.
- Line a rimmed, baking sheet with nonstick foil, parchment paper, or a silicone baking mat.
- 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.
- 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.
- Stir in coconut milk, reduce heat to medium-low and cook, stirring occasionally, for 4-6 minutes or until slightly reduced.
- Stir in lime juice and vanilla extract. Season with kosher salt, to taste. Remove from heat.
- Plate fish, spoon sauce over fish, and sprinkle with cilantro and nuts, to serve.