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Coconut Curry Tilapia With Zucchini Medley

Scale

Ingredients

  • 4 Tilapia fillets 1 – 1 1/2 lbs
  • 1 lb Yellow Zucchini sliced
  • 1 large Red Pepper sliced
  • 3.5 oz Baby Bella Mushrooms sliced
  • 2 Shallots thinly sliced
  • 1 cup chopped Pineapple
  • 3/4 cup Lite Coconut Milk (I used Thai Kitchenone !important; margin:0px !important;” /> brand)
  • 2 Tbs Green Curry Paste
  • 1 thumb of Ginger minced
  • Zest and Juice from 1 Lime
  • 2 Tbs fresh Cilantro
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • non-stick Coconut Oil spray

Instructions

  1. Preheat oven to 400 degrees.
  2. Tear off 4 large sheets of tin foil, about 12-18 inches each.
  3. Spray foil with non-stick Coconut Oil spray.
  4. Add Zucchini, Red Pepper, Mushrooms, Shallots, and Pineapple evenly to each foil sheet.
  5. Top each with a fillet of Tilapia.
  6. In small bowl whisk Coconut Milk, Green Curry Paste, Ginger, Zest and Juice from Lime, Cilantro, Salt, and Pepper.
  7. Spoon mixture evenly over each fish.
  8. Bring up the foil sides, double fold top and ends to seal packet.
  9. Place foil packets on baking sheets, seam-side up.
  10. Bake 25 minutes or until fish is 145 degrees.
  11. Serve with a side of rice if desired.
  12. Enjoy!