Island Escape Tropical Tilapia
Embark on a culinary adventure with our Island Escape Tropical Tilapia, inspired by the vibrant flavors found in the lush landscapes of the tropics. This dish features succulent tilapia fillets glazed in a rich tamarind-ginger sauce, served atop creamy coconut-infused Israeli couscous. To elevate the experience, we've hollowed out fresh pineapple halves to hold the couscous, creating a stunning, edible presentation. Perfect for a tropical-themed dinner party or a simple yet impressive weeknight meal, this dish is a celebration of tropical ingredients that brings a taste of paradise right to your plate.
2
Servings
385
Calories
15
Ingredients
Ingredients
Ginger
1 (inch, finely grated)
Rice vinegar
2 (tablespoons)
Honey
1 (tablespoon)
Tamarind paste
1 (tablespoon)
Tilapia fish fillet
1 (lb, pat dry)
Israeli couscous
1 (cup)
Coconut milk
13 (ounces, plus one (15-ounce) can)
Water
1/4 (cup)
Rosemary
1 (dash)
Thyme
1 (dash)
Olive oil
to taste (for drizzling)
Salt and pepper
to taste (for seasoning)
Fresh dill
for garnish (as desired)
Lime
1 (for squeezing over fish)
Pineapple
1 (for bowls)
Instructions
1
Begin by preparing the ginger tamarind sauce. In a small pot, combine the ginger (finely grated), honey, tamarind paste, and rice vinegar. Bring the mixture to a simmer over medium heat. Season it with salt and pepper to taste. Cook for about 3 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.
2
Preheat your oven to 475°F (245°C). Line a small baking tray with aluminum foil for easy cleanup. Pat the tilapia fillets dry with paper towels. Drizzle them with olive oil and season generously with salt and pepper. Place the fillets on the foil-lined tray and spoon the ginger-tamarind sauce over the top. Roast in the preheated oven for 8 to 10 minutes. For a nice finish, switch the oven to broil on high for an additional 3 minutes or until the fish is golden and flaky.
3
While the fish is roasting, prepare the couscous. Heat a large sauté pan over medium to high heat for about 2 minutes. Add the Israeli couscous and toast it until it turns golden brown, stirring frequently. Then, pour in the coconut milk and water. Season with a pinch of thyme, a dash of rosemary, and additional salt and pepper to taste. Increase the heat to bring the mixture to a boil, then reduce to low and cover. Cook for approximately 10 minutes or until most of the liquid has been absorbed and the couscous is tender.
4
Next, prepare the pineapple bowls. Lay a fresh pineapple on its side and use a sharp knife to slice it in half, creating two equal bowls with a 1/2 inch rim. Carefully carve out the inside of each half, leaving the shell intact. Reserve the pineapple flesh for another use, like smoothies or fruit salads.
5
Once the couscous is ready, spoon it into the hollowed pineapple bowls, drizzling any leftover coconut milk over the top. Place the roasted tilapia on the couscous. For a beautiful touch, garnish with fresh dill and a squeeze of lime juice. Serve immediately and enjoy the tropical paradise on your plate!
Nutrition Information
18g
Fat
42g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this tropical seafood dish?
The dish is called Island Escape Tropical Tilapia.
How many calories are in one serving of Island Escape Tropical Tilapia?
There are 385 calories per serving.
How many servings does this recipe yield?
This recipe yields 2 servings.
What are the main ingredients for the ginger-tamarind sauce?
The sauce includes finely grated ginger, honey, tamarind paste, and rice vinegar.
What oven temperature is used to roast the tilapia?
The tilapia is roasted at 475°F (245°C).
How long should the tilapia fillets be roasted?
The fillets should roast for 8 to 10 minutes.
What is the final step in cooking the fish for a golden finish?
Switch the oven to broil on high for an additional 3 minutes.
What type of couscous is used in this recipe?
The recipe uses Israeli couscous.
How is the couscous prepared before adding liquid?
It is toasted in a sauté pan until it turns golden brown.
What liquids are used to cook the Israeli couscous?
Coconut milk and water are used to cook the couscous.
What is the simmer time for the couscous?
The couscous should simmer for approximately 10 minutes until tender.
How are the pineapple bowls created?
By slicing a pineapple in half and carving out the inside while leaving a 1/2 inch rim.
What is the recommended rim thickness for the pineapple bowls?
The recommended rim thickness is 1/2 inch.
What can you do with the leftover pineapple flesh?
The reserved flesh can be used for smoothies or fruit salads.
Which herbs are added to the couscous for flavor?
A dash of rosemary and a pinch of thyme are added.
How many grams of fat are in each serving?
Each serving contains 18g of fat.
What is the carbohydrate content of this meal?
There are 42g of carbohydrates per serving.
How much protein does this tilapia dish provide per serving?
The dish provides 18g of protein per serving.
How long should the ginger-tamarind sauce simmer?
It should simmer for about 3 minutes until it thickens slightly.
How is the ginger prepared for the sauce?
The ginger should be one inch in length and finely grated.
What should be done to the fish fillets before seasoning?
The tilapia fillets should be patted dry with paper towels.
What are the suggested garnishes for the final presentation?
The dish is garnished with fresh dill and a squeeze of lime juice.
How many total ingredients are used in this recipe?
There are 15 ingredients in this recipe.
What is the inspiration behind this recipe?
The recipe is inspired by tropical landscapes and Survivor-themed exotic flavors.
What is recommended for easy cleanup when roasting?
Line the baking tray with aluminum foil.
What type of oil is used to drizzle over the fish?
Olive oil is used for drizzling.
How is the fish seasoned besides the glaze?
It is seasoned generously with salt and pepper.
When should the lime juice be added to the dish?
It should be squeezed over the fish just before serving.
How should the Island Escape Tropical Tilapia be served?
It should be served immediately inside the hollowed pineapple bowls.
What should the texture of the fish be after roasting and broiling?
The fish should be golden and flaky.