Stir Fried Pomegranate Tilapia
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| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
Coconut rice
- 2 tablespoons coconut oil
- 2 cups brown rice
- 1/2 teaspoon dried ginger
- 1/8 cup shredded coconut
- 4.5 cups chicken broth
Tilapia Stir Fry
- 1/2 cup flour of choice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 4-6 ounce tilapia filets
- 2 tablespoons sesame oil
- 1/2 cup apple juice
- 1/4 cup liquid aminos
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1-2 teaspoons chili paste
- 12 ounces frozen broccoli
- 1/2 cup pomegranate arils
Ingredients
Coconut rice
Tilapia Stir Fry
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Instructions
- For the rice, heat a medium-sized pot over medium heat. Add coconut oil and melt. Then add ginger, brown rice and coconut, toasting for 2 minutes.
- Slowly add in chicken broth and bring to a boil. When boiling, cover, reduce heat, and simmer for 20-25 minutes or per package instructions.
- While rice is cooking, mix flour, salt, and pepper together in a shallow dish. Add tilapia filets to dish and coat both sides with flour mixture.
- Heat a large wok or skillet over medium-high heat, adding 1 tablespoon sesame oil. Place coated tilapia in pan. Cook in pan until golden brown, roughly 4 minutes before flipping. When ready to flip, add remaining oil to pan and flip filets. Cook other side for 4 minutes.
- Remove tilapia from skillet and set aside on a plate. Rinse the skillet clean and wipe dry. Return skillet to medium heat and add apple juice, liquid aminos, vinegar, maple syrup, garlic, and chili paste. Stir and mix well.
- Add in frozen broccoli and cook for 5 minutes, or until tender. Place tilapia back in pan, and drizzle with sauce. Allow to simmer for 3-5 minutes, allowing sauce to slightly thicken. Remove from heat.
- Divide rice among four bowls. Top with broccoli and tilapia, adding pomegranate arils on top. Enjoy!
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