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–+ servings

Coconut Curry Tilapia With Zucchini Medley

Sara
This Coconut Curry Tilapia With Zucchini Medley is so easy to make! Just add everything to a foil pack and bake or grill for a fresh healthy meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Seafood
Servings 4
Calories 267 kcal

Ingredients
  

  • 4 Tilapia fillets 1 - 1 ½ 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
  • ¾ cup Lite Coconut Milk I used Thai Kitchen brand
  • 2 Tbs Green Curry Paste
  • 1 thumb of Ginger minced
  • Zest and Juice from 1 Lime
  • 2 Tbs fresh Cilantro
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • non-stick Coconut Oil spray

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!

Nutrition

Calories: 267kcalCarbohydrates: 16gProtein: 37gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 424mgPotassium: 1078mgFiber: 3gSugar: 10gVitamin A: 2377IUVitamin C: 80mgCalcium: 63mgIron: 2mg
Keyword coconut curry tilapia, coconut curry tilapia zucchini, tilapia
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