---
title: "Coconut & Macadamia-Crusted Tilapia"
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/coconut-and-macadamia-crusted-tilapia-558ad47bf8b25eee6e8b4567"
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Fish
  - Tree Nuts
tags:
  - Gluten Free
  - Eat First
rating: 4.0
rating_count: 3900
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 764
  protein: 48
  fat: 34
  saturated fat: 34
  carbohydrates: 74
  fiber: 14
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/coconut-macadamia-crusted-tilapia.avif"
---

Preheat oven to 400 degrees. Bring 2 cups water, the @black Thai rice{¾%cup}, and a large pinch of @salt{1%tsp} to a boil in a #small pot{}. Cover and reduce to a simmer for ~{30%minutes} to ~{35%minutes}, until tender. Drain any excess water.

Meanwhile, prep your ingredients: halve, seed, and remove the white veins from the @red bell pepper{1%unit}, then thinly slice. Cut the @zucchini{1%unit} into ¼-inch thick matchsticks. Finely chop the @macadamia nuts{1%ounce}. Chop the @cilantro{1%bunch}. Cut the @lime{1%unit} into wedges.

Make the coconut-macadamia crust: in a #small bowl{}, combine the @shredded coconut{¼%cup}, macadamia nuts, half the @chili powder{1%tsp}, and a pinch of salt and @black pepper{1%tsp}

Place the @tilapia{12%ounce} on a lightly oiled #baking sheet{}, then coat the fillets with ½ tablespoon @olive oil{1.5%tbsp} and a pinch of salt and pepper. Press the coconut-macadamia mixture onto the topside of the fish to adhere. Place baking sheet in the oven for ~{10%minutes} to ~{12%minutes}, until opaque and easily flakes with a fork.

Sauté the vegetables: meanwhile, heat 1 tablespoon olive oil in a #large pan{} over medium-high heat. Add the zucchini and bell pepper and cook, tossing, for ~{7%minutes} to ~{10%minutes}, until softened and slightly caramelized. Season with salt, pepper, and chili powder (to taste).

Toss half the cilantro and a few squeezes of lime into the forbidden rice. Season with salt and pepper.

Plate the cilantro-lime forbidden rice, then top with the sautéed vegetables and tilapia. Sprinkle with remaining cilantro and serve with a wedge of lime. Enjoy!