Thai-Inspired Tilapia With Carrot Salad

• 1 cup low fat coconut milk
• 14 cup fresh cilantro, chopped
• 1 tablespoon garlic, minced
• 4 tilapia fillets
• cayenne pepper, to taste
• 2 teaspoons canola oil
• 1 12 cups carrots, shredded
• 12 cup red bell pepper, chopped
• 23 cup crushed pineapple in juice, undrained
• 12 cup unsweetened coconut, shredded
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon honey
• 1 teaspoon lime zest

1. To prepare fish, combine coconut milk, cilantro, and garlic in a 9x13" pan.
2. Mix well and place each fillet in the marinade, coating both sides.
3. Sprinkle fish with cayenne pepper and cover pan.
4. Refrigerate 30 minutes to 1 hour.
5. Turn fillets occasionally.
6. To prepare the carrot salad, combine carrots, red bell pepper, pineapple, coconut, cilantro, honey and lime zest.
7. Mix gently.
8. Cover and refrigerate salad.
9. To finish fish, warm canola oil in a large skillet.
10. Place fillets in skillet (discard marinade) and cook 2-3 minutes on each side, removing when fish flakes easily.
11. Serve fish with carrot salad.

coconut milk, fresh cilantro, garlic, tilapia fillets, cayenne pepper, canola oil, carrots, red bell pepper, pineapple, unsweetened coconut, fresh cilantro, honey, lime zest

Taken from www.food.com/recipe/thai-inspired-tilapia-with-carrot-salad-453105 (may not work)