• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 2-4
• 4 pieces of barramundi fillets
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 lemon, cut in half
• 3 tablespoons coconut oil
• 1/3 cup unsweetened shredded coconut
• 1 tomato, chopped
• 1/2 red onion, finely diced
• 1/2 cup pomegranate arils
• 1/4 cup fresh cilantro, chopped
• the juice of 1/2 lime
• the juice of 1/2 orange
• 1/4 teaspoon salt
- To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
- Season fish fillets on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add fish fillets and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the fish fillets is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
For Salsa: Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.
This great family recipe is thanks to How Sweet Eats Recipes at https://www.howsweeteats.com/2013/01/toasted-coconut-tilapia-with-pomegranate-salsa/