Coconut-Mango Tilapia Recipe

Coconut-Mango Tilapia Recipe
Coconut-Mango Tilapia Recipe photo by Taste of Home
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Coconut-Mango Tilapia Recipe

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Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.—Jessie Apfe, Berkeley, California.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup light coconut milk
  • 2 tablespoons lime juice
  • 2 large mangoes, peeled and diced
  • 3 tablespoons brown sugar
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 tilapia fillets (4 ounces each)
  • COUSCOUS:
  • 3/4 cup light coconut milk
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2/3 cup uncooked couscous
  • 2 tablespoons minced fresh cilantro

Directions

Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce.
Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork.
Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce. Yield: 4 servings.
Originally published as Coconut-Mango Tilapia in Healthy Cooking Annual Recipes Annual 2016, p167

Nutritional Facts

1 fillet with 1/2 cup couscous and about 1 tablespoon sauce: 350 calories, 10g fat (7g saturated fat), 55mg cholesterol, 72mg sodium, 40g carbohydrate (17g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat, 1/2 fruit.

  • 1/2 cup light coconut milk
  • 2 tablespoons lime juice
  • 2 large mangoes, peeled and diced
  • 3 tablespoons brown sugar
  • 4-1/2 teaspoons minced fresh gingerroot
  • 4 tilapia fillets (4 ounces each)
  • COUSCOUS:
  • 3/4 cup light coconut milk
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2/3 cup uncooked couscous
  • 2 tablespoons minced fresh cilantro
  1. Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce.
  2. Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork.
  3. Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce. Yield: 4 servings.
Originally published as Coconut-Mango Tilapia in Healthy Cooking Annual Recipes Annual 2016, p167

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