Category Archives: Fish

How Sweet It Is – Toasted Coconut Tilapia

My friend, Christine, was asking me what I was making for dinner Thursday night and I mentioned that I had planned for blackened tilapia.  She then sent me a quick recipe she had found earlier that day for Toasted Coconut Tilapia with Pomegranate Salsa.  After reviewing the recipe, I realized that I had almost all of the ingredients.  I stopped by the store and picked up the missing ingredients and went right home to start making this recipe. 

To say it was easy to make would be an understatement.  It really took only a few minutes to get everything set up and ready to go.  And cooking, no time at all.  This was my first experience cooking with Coconut Oil and I loved it.  Not slimy, not smelly and way healthier.

You will note that I altered the recipe in that I used diced mango instead of pomegranate arils.  I honestly didn’t feel like dealing with a

This is a wonderfully tasty recipe that I encourage everyone to try.  

Toasted Coconut Tilapia with Pomegranate Mango Salsa

via:  How Sweet It Is

Yield: serves 2-4

Total Time: 30 minutes


4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut

1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils  (we used diced mango)
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt


To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.

Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate mango salsa on top!

Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days

Thanks again How Sweet It Is for the recipe!



Cajun CatAss and Collard Greens

If only I were kidding. 

The other night Garrett and I were watching Big Bang Theory and they mentioned “turbriskefil”.  It is in the same vein as turducken but turkey, brisket and gefilte fish.  Which led Garrett down the path of “what can I make that sounds funny?”  His conclusion:  CatAss.

So what is CatAss you ask?  Why it is catfish stuffed striped bass of course.

Below are his directions.

-Preheat the oven at 400 degrees.
-Cover a cookie sheet in aluminum foil, and spray to grease it.
-Sprinkle 1/4 teaspoon of seasoned salt, 1/4 teaspoon of cajun, 1/4 teaspoon of onion powder and 1/4 teaspoon of crushed red pepper flakes onto the foil.  Sprinkle evenly.
-Lay the striped bass filets on the seasoned foil (skin side down).
-Repeat the seasonings above on top of the striped bass.
-Cut 2 filets of catfish (skin removed) into small inch width strips.
-Lay the catfish strips on top of the striped bass.
-Sprinkle 1/4 teaspoon of cajun seasoning on top of each stack.
-Now, fold it over, end to end.  Garrett said to roll one end to the other and skewer it to stay together…see picture below for what it should look like skewered.  He also said to mention that striped bass skin is TOUGH so feel free to pre-perforate your fish with a knife instead of relying on the skewer alone.

-Next, put it in the oven and bake it for 35 minutes.

BAM…now you have cajun catass.  Serve with cocktail or tartar sauce.  I’m a cocktail girl, and Garrett is all about the tartar sauce. 

I’ve gotta be honest…..I love me some catass.  😉   I also made collard greens but want to alter that recipe a little before I post it.

Bon Appetit’

-Jennifer & Garrett