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Toasted Coconut Tilapia with Pomegranate Salsa Recipe
Toasted Coconut Tilapia with Pomegranate Salsa Recipe


Tilapia, also known as “aquatic chicken,” grows fast and easily breeds in captivity. In the Philippines, tilapia is now a major source of animal protein for the country's growing population. It is the second most important cultured species, contributing more than 30% of the fish production from aquaculture. Many are fond of tilapia since they consider it as "white meat," a health food low in cholesterol and fat. 



kusina ingredients 

  • 4 Tilapia fillets
  • ½ tsp Salt
  • ½ tsp Pepper
  • 1 Lemon (cut in half)
  • 3 tbsp oil
  • 1/3 cup Unsweetened shredded dried coconut 
  • 1 Tomatoes (chopped)
  • ½ Purple onion (finely diced)
  • ½ cup Pomegranate seeds - 
  • ¼ cup Fresh cilantro (chopped)  
  • ½ Lime
  • ½ Orange
  • ¼ tsp Salt 

kusina instructions
1. Add coconut to a saucepan at low medium heat and stir. Cook it for about 4 – 5 minutes.

2. Once the coconut turns golden, toss it with a wooden spoon. Set aside the coconut. 

3. Season tilapia with salt, pepper and lemon juice 

4. Heat a non-stick skillet over medium heat and add coconut oil. When the oil has melted, add tilapia into it 

5. Cook for 2 – 4 minutes or until the tilapia has opaque edges. Flip the fish gently with a spatula to cook it from both sides 

6. Cover the tilapia with half of the toasted coconut mixture. Once the tilapia is cooked, remove it from the skillet 

7. Top the tilapia with the remaining toasted coconut mixture 

8. For Pomegranate salsa, combine chopped tomato, red onion, pomegranate seeds, cilantro, lime juice, orange juice and salt.Mix all of it together.



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