Coconut-Turmeric Tilapia is an allergy-friendly meal packed with flavor that can be made with one pan in only 20 minutes.
Jump to RecipeEating healthy isn’t always easy, but we try our best. I also try to make simple meals that don’t create a lot of dirty dishes because no one likes to wash a bunch of dishes after dinner.
When I was younger, I hated coconut. But as I’ve gotten older, I’ve grown to really enjoy coconut! It’s so fresh and always makes me think of sitting on the beach. Which is also perfect when we have cooler weather because it just makes me feel warm.
Another thing we’ve been working in our diet is a few more spices and seasonings with health benefits. The newest one is turmeric. Before making this, I’d only used it for some natural egg dye for Easter eggs.
But pair the sweet coconut with the slightly bitter flavor of turmeric and it’s a winning combination.
Coconut-Turmeric Tilapia and Rice Step by Step
Ingredients
- 2 cups brown rice
- 1 tbsp ground turmeric
- 1/2 tsp pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 fillets tilapia
- 1 cup coconut milk
- 1 tsp sugar
- 1/2 cup fresh cilantro, chopped
- 1 cup carrots, shredded
- 1/4 cup coconut flakes
Preparation
Mix the turmeric, pepper, and 1/2 tsp of salt in a small mixing bowl.
Place the olive oil in a medium nonstick pan over medium heat. Add the tilapia and sprinkle with half of the turmeric mixture. Cook for about 3-5 minutes then gently flip the tilapia. Sprinkle with the remaining turmeric mixture and cook another 3-5 minutes, until the tilapia is cooked through.
Remove the fish from the pan and cover to keep warm. Add the rice, coconut milk, sugar, and remaining 1/2 tsp salt to the pan and bring to a simmer.
Cook, stirring often, for about 3-4 minutes until it’s heated through and combined. The rice will start to absorb some of the liquid so it will thicken up as it cooks. Stir in 1/2 of the cilantro and lime juice.
Divide the rice among serving plates. Top evenly with the carrots and fish. Sprinkle with coconut flakes or shredded coconut and remaining cilantro.
Coconut-Turmeric Tilapia and Rice Leftovers
If you have leftover coconut-turmeric tilapia, store that in a separate container from the rice. Otherwise, the liquid in the rice mixture will absorb into the tilapia and it will lose its crisp edge. Reheat in an oven or skillet until the fish is warm through. Heat the rice in a saucepan until warmed as well. If it gets thick, add a bit of coconut milk or water to the pan while it heats.
Recipe
Originally Published On: April 19, 2021
Coconut-Turmeric Tilapia and Rice
Ingredients
- 2 cups brown rice (cooked)
- 1 tbsp ground turmeric
- 1/2 tsp pepper
- 1 tsp salt
- 2 tbsp olive oil
- 4 fillets tilapia
- 1 cup coconut milk
- 1 tsp sugar
- 1/2 cup fresh cilantro (chopped)
- 1 cup carrots (shredded)
- 1/4 cup coconut flakes (or shredded coconut)
Recommended Equipment
Instructions
- Mix the turmeric, pepper, and 1/2 tsp of salt in a small mixing bowl
- Place the olive oil in a medium nonstick pan over medium heat
- Add the tilapia and sprinkle with half of the turmeric mixture
- Cook for about 3-5 minutes then gently flip the tilapia
- Sprinkle with the remaining turmeric mixture and cook another 3-5 minutes, until the tilapia is cooked through
- Remove the fish from the pan and cover to keep warm
- Add the rice, coconut milk, sugar, and remaining 1/2 tsp salt to the pan and bring to a simmer
- Cook, stirring often, for about 3-4 minutes until it’s heated through and combined
- Stir in 1/2 of the cilantro and lime juice
- Divide the rice among serving plates
- Top evenly with the carrots and fish
- Sprinkle with coconut flakes and remaining cilantro
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
Coconut-Turmeric Tilapia FAQs
Turmeric has a slightly bitter taste. It’s in the ginger family, and has a similar flavor to ground ginger root. It has a very “earthy” taste to it.
Turmeric is in the same plant family as ginger, but it is still a different plant. Cumin and saffron also come from different plants and have different flavors. Turmeric is an ingredient in most curry and is what gives it the yellow color. But there is more to curry than just the turmeric.
There are many health benefits to turmeric, including anti-inflammatory and antioxidants. You can see more HERE.
Most grocery stores will carry it near the other dried spices and herbs.
They are both parts of the coconut, the difference is in the size and shape. Either will work for this recipe.
Coconut is a nutrient-rich food and also has anti-inflammatory properties. See more HERE.
Yes! While the name would lead you to think it’s a type of nut, a coconut is actually a fruit. Having a tree nut allergy does not mean you can’t have coconut.
You’ll find it usually in the baking aisle. I typically find it near the chocolate chips and other similar baking goods. Coconut milk is usually on the same aisle, with other canned milks such as evaporated milk and sweetened condensed milk.
Yes it is! Coconut milk does not contain any dairy or lactose so is safe for those with an allergy or intolerance. Source: https://www.healthline.com/nutrition/is-coconut-milk-dairy#bottom-line
I think anything with coconut makes it more yummy! This sound so so good!
I agree! I used to not like coconut but I’ve been using it more and more lately.
I LOVE coconut anything. My grandma would pair fish and coconut all the time. Delicious! Can’t wait to try this.
It just works so well! And gives it a tropical feel, in my opinion.
This looks like a fairly easy recipe to follow. I really like that it has coconut in it.
The coconut is so yummy in this one 🙂
Absolutely Delicious!
Thanks!
This looks so so good! I love Tilapia, it is my fav fish. I can’t wait to make your recipe soon.
Tilapia is my favorite fish, too! It’s so versatile 🙂
This looks soooo good!!! I never tried to cook with turmeric although it is very very healthy! I will try your recipe.
Ooh, fish is so not my thing, but I think I could change it into chicken 🙂
Ooh yum, that looks absolutely delish!
looks delicious! coconut and turmeric are the combo made in heavens, I am sure with tilapia (I like this fish) it is even richer in taste
This looks so delicious! I will have to try this one day.
This is such an amazing recipe. I tried it last night, and it was everything it looks like in these posts. The flavors are fantastic, and the colors are gorgeous.
I am not very fond of coconut but would love to try it this recipe. The dish looks amazing and delicious
This would absolutely make a delicious dish. I would love to try it and I think my family would love it too.
This looks so good. I haven’t tried it before. A new way to include rice in the meals. I will add this to the list. Thank you for sharing!
Nnniiiccceeee…now, this is my kind of rice! I haven’t had the pleasure of enjoying coconut-turmeric tilapia before. I am sure I will love it, when I do.
I love coconut shrimp but had never tried coconut salmon before. Super tasty and easier than I thought to make too!
Can I repeat this Coconut-Turmeric Fish recipe with any other fish as I do not eat tilapia?
Yes, it should work with others. Tilapia is the only thing my kids will sometimes eat since it’s so mild.
What a flavorful recipe to try with tilapia. Thanks for sharing.
I’ve never heard of that recipe before. The recipe looks delicious, and I’m sure my hubby would love it.
Wow! This dish looks absolutely delicious and yummy! This tilapia and rice combination is so perfect plus the creaminess look makes it enticing and tempting. Loved it!