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4 tilapia fillets

1 onion, diced

1 tbsp. coconut oil

1 can sulfite-free coconut milk

¼ cup pineapple chunks

Sea salt or Himalayan salt and freshly ground pepper to taste

2 large sweet potatoes, sliced and steamed


In a large frying pan, melt a tablespoon of coconut oil over medium heat. Add the diced onions and cook until softened. Shake a can of coconut milk well, and pour over the onions. When the coconut milk is bubbling, add the tilapia. 
In the meantime, steam the sweet potatoes until soft. 
Cook the fish on one side until it turns white (about 5 minutes), then flip and top with pineapple chunks. Cook for about 5 more minutes. 
Plate the fish with the sweet potatoes on the side or on top. Drizzle any coconut milk and onions remaining in the frying pan over the meal and add a little salt and pepper before serving. 2015