with Toasted Coconut Rice and Zesty Colesaw
Spicy, smoky jerk tilapia pairs perfectly with cool, creamy coleslaw for a refreshing contrast. served alongside jasmine rice with toasted coconut adds a hint of sweetness, balancing the heat for a bold, flavourful dish with a Caribbean-inspired twist. Ingredients: Tilapia fillet • Coleslaw mix (carrot, green cabbage, red cabbage) • Jasmine rice • Limes • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Shredded coconut (white coconut meat, sodium metabisuphite) (sulphites) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites).
Allergens
Utensils
Tags
Tilapia
300 g
Lime
1 unit(s)
Jerk Sauce
2 tbsp
Jasmine Rice
0.75 cup
Shredded Coconut
2 tbsp
Vegetable Stock Powder
7.5 g
Mango Chutney
2 tbsp
Coleslaw Cabbage Mix
170 g
Mayonnaise
2 tbsp
Oil
1 tbsp
Salt
0.5 tsp
Pepper
0.33 tsp
Butter
1 tbsp
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Zest, then juice half the lime (use whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, combine half the jerk sauce, half the lime zest and 2 tbsp (4 tbsp) mango chutney.
- To a medium bowl, combine mayo and lime juice. Then add coleslaw mix and toss to combine. Season with salt and pepper.
- Heat a medium non-stick pan over medium.
- When hot, add shredded coconut to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on coconut so it doesn't burn.)
- Transfer to a plate.
- Pat tilapia dry with paper towels. Season with salt and pepper.
- Brush top of half with remaining jerk sauce.
- Add tilapia to the grill. Close lid and grill for 3-5 min per side, until cooked through.**
- Transfer tilapia to a plate. Cover to keep warm.
- Fluff rice with 1 tbsp (2 tbsp) butter, toasted shredded coconut and remaining lime zest.
- Divide rice between plates
- Divide coleslaw between plates
- Divide tilapia between plates and top with jerk-mango sauce.
If you've opted to get tilapia, season in the same way the recipe instructs you to season salmon. Cook for 3-4 min per side, until golden and cooked through.**
760
kcal
Calories
31
g
Fat
11
g
Saturated Fat
87
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
37
g
Protein
100
mg
Cholesterol
1810
mg
Sodium
0.4
g
Trans Fat
850
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Garlic Flatbreads and Tomato-Cucumber Salad
