Coconut Curried Tilapia

Name: Coconut Curried Tilapia
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsps black pepper; 0 teaspoons chili powder; 283 grams coconut milk (use only 1/2); 1 Tbsp curry powder; 3 garlic cloves, crushed; 1 Tbsp oil (olive oil is fine); 1 small onion, sliced; 0 teaspoons salt; 4 fillets tilapia fillets; 237 milliliters water

Coconut Curried Tilapian is a gluten free, dairy free, whole 30, and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 355 calories, 36g of protein, and 22g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 35 minutes. If you have pepper, chili powder, oil, and a few other ingredients on hand, you can make it. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert.

Ingredients

Servings:

1Tbsps

black pepper 0teaspoons

chili powder 283grams

coconut milk (use only 1/2)1Tbsp

curry powder 3

garlic cloves, crushed 1Tbsp

oil (olive oil is fine)1small

onion, sliced 0teaspoons

salt 4fillets

tilapia fillets 237milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.