Toasted Coconut Tilapia with Pomegranate Salsa – Phase 3



  • 4 tilapia fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon, cut in half
  • 3 tablespoons coconut oil
  • 1/3 cup unsweetened shredded coconut


  • 1 tomato, chopped
  • 1/2 red onion, finely diced
  • 1/2 cup pomegranate arils
  • 1/4 cup fresh cilantro, chopped
  • the juice of 1/2 lime
  • the juice of 1/2 orange
  • 1/4 teaspoon salt


  1. To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. Toss continuously until it is evenly toasted then set aside.
  2. Season tilapia with salt, pepper and lemon juice.
  3. Heat nonstick skillet over medium to medium high heat then add coconut oil. Add tilapia and cook for about 3-4 minutes. Using a spatula, gently turn over the fish then cover in half of the toasted coconut.
  4. Once tilapia is cooked or can now be easily flaked with a fork, remove from skillet then top it with remaining toasted coconut.
  5. Add pomegranate salsa on top then serve.


Combine all ingredients together and mix. This can be stored in the fridge for 2-3 days.

This dish is relatively easy to make, tasty to eat, and definite thumbs-up in the health department. Start cooking and enjoy and hearty and healthy meal!







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