Tilapia with Coconut Lime Sauce

One of the perks of living in Florida is fresh fish!  I love nothing more than coming home with fish we caught that day and making a fresh and healthy dinner.  Pete came home on Friday with a ton of redfish from a work fishing trip, which we substituted for the tilapia (you can substitute any flaky, white fish and it will still be amazing).  The next day I made blackened fish tacos for lunch.  Wow!  They were definitely better than any restaurant fish taco I’ve had.  Keep an eye out for that recipe!

Makes 6 servings.


2 Tbsp fresh parsley, coarsely chopped

Juice of 1 lime

1 1/2 lbs tilapia fillets or other flaky white fish

1 tsp seasoned salt

4 tsp flour, divided

3 Tbsp Kelapo Coconut Oil, divided

1/4 cup white wine


Preheat large saute pan on med-high heat 2-3 minutes.

Place salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to bag; seal tightly and shake to coat

Place 1 Tbsp Kelapo in pan, then add fish; cook 3 minutes. Add 1 Tbsp Kelapo to center of pan and flip fish.  Cook 3 more minutes or until fish is golden and flakes easily. Transfer fish to serving plates.

Add wine, 1 Tbsp Kelapo, 1 tsp flour, and lime juice to pan. Heat and stir 1-2 minutes or until thickened.  Stir in parsley and serve sauce over fish.

Serve with your favorite veggie to round out the meal.



– JR

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