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Tilapia and Coconut Rice


Serving Size: 34 cup


34 cup uncooked long-grain brown rice

1 cup canned light coconut milk, shaken & stirred

12 cup water

12 teaspoon salt, divided

1 teaspoon sugar

2 teaspoons ground turmeric

12 teaspoon black pepper

12 teaspoon garlic powder

1 12 pounds tilapia fillets

2 tablespoons extra-virgin olive oil

12 cup chopped cilantro

2 tablespoons fresh lime juice

14 cup chopped green onions

1 cup shredded carrots

14 cup unsweetened flaked coconut


In a medium saucepan, add rice, coconut milk, water, 14 teaspoon salt, and sugar; stir well. Bring to a boil; reduce to medium-low and simmer for 35 minutes. If all of the liquid has been absorbed, remove from heat and let sit for 10 minutes to allow for steaming.

In a small dish, mix together turmeric, pepper, garlic powder, and remaining salt. Sprinkle fish with seasoning mixture. Heat olive oil in a large skillet over medium heat. Add fish and cook until golden or until fish flakes easily, about 3 minutes per side.

Stir cilantro and lime juice into rice. Divide rice among 4 plates (about 34 cup per plate) and top with tilapia, green onions, and carrots. Sprinkle with flaked coconut

Nutritional information per serving:
439 calories 10g fat (6g saturated fat) 364mg sodium 35g protein 35g carbohydrate 3g fiber

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Milwaukee, WI 53125, (414) 649-5767