Coconut Curry Tilapia With Zucchini Medley
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 1x
- Category: Seafood
- Cuisine: Gluten Free, Seafood
Ingredients
Scale
- 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 Kitchen
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- 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
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Instructions
- Preheat oven to 400 degrees.
- Tear off 4 large sheets of tin foil, about 12-18 inches each.
- Spray foil with non-stick Coconut Oil spray.
- Add Zucchini, Red Pepper, Mushrooms, Shallots, and Pineapple evenly to each foil sheet.
- Top each with a fillet of Tilapia.
- In small bowl whisk Coconut Milk, Green Curry Paste, Ginger, Zest and Juice from Lime, Cilantro, Salt, and Pepper.
- Spoon mixture evenly over each fish.
- Bring up the foil sides, double fold top and ends to seal packet.
- Place foil packets on baking sheets, seam-side up.
- Bake 25 minutes or until fish is 145 degrees.
- Serve with a side of rice if desired.
- Enjoy!
