Coconut Basil Tilapia with Spinach
Light, fresh, and packed with flavor, this Coconut Basil Tilapia with Spinach is your weeknight dinner upgrade. Flaky tilapia simmers in a creamy coconut-basil sauce while a bed of sautéed spinach adds a nutrient-rich, vibrant base. It’s high in protein, rich in healthy fats, and comes together quickly. Proof that simple can still feel a little bit fancy. 🌿🥥🐟
Ingredients
- 1 Tablespoon coconut oil
- 1 sweet onion, minced (about 1 cup) small
- 1 red bell pepper, cored and sliced into bite-sized strips
- 2 cloves garlic, minced
- 2 teaspoons ginger root, minced
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup coconut milk, light
- 2-3 Tablespoons lime juice, fresh about one half
- 3 scallions, chopped
- 4 6-ounce tilapia fillets
- 3 cups spinach, fresh
Instructions
- Melt the coconut oil in a large skillet over medium heat.
- Add onion, red bell pepper, garlic, and ginger. Cook 4-5 minutes until the onion and pepper start to soften. Season with salt and pepper.
- Pour in coconut milk and lime juice, and continue cooking for 2-3 minutes.
- Add scallions and basil, then place the fish fillets in the pan, spooning the coconut milk mixture over each fillet.
- Increase the heat to medium-high. When the coconut milk mixture starts to bubble, turn the heat low and cover.
- After 5 minutes, add spinach and cook for about 3-4 minutes or until fish flakes easily with a fork.
- Carefully remove filets and serve with spinach and coconut sauce.
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