COCO KEY LIME TILAPIA

INGREDIENTS

2	Sea Best® Tilapia Fillets
1	can (13.5-ounce) cream of coconut or full-fat coconut milk
2	tablespoons lemongrass paste
	juice and zest of 2 key limes
4	tablespoons olive oil
4	tablespoons fresh cilantro
1	jalapeño, stemmed, seeded, and thinly sliced lengthwise
2	tablespoons toasted coconut
	salt and pepper

DIRECTIONS

• Preheat the oven to 400°F.
• In a bowl make the marinade, whisk together. cream of coconut, lemongrass, lime juice and zest, olive oil, and 1 tablespoon cilantro. Reserve 1 cup of the marinade and 1 tablespoon cilantro. Add tilapia fillets to the coco key lime mixture and refrigerate for up to 30 minutes.
• Remove the tilapia from the refrigerator. Place the tilapia in a baking dish, discarding the marinade. Add sliced jalapeño over the top of each piece. Place in the preheated oven and bake for 12 to 14 minutes.
• Meanwhile make the sauce, pour the reserved 1 cup marinade in a small saucepan over medium heat. Simmer until reduced and slightly thickened, about 5 minutes. Keep warm until ready to use.
• To serve, spoon some of the coco key lime sauce on each plate, place a tilapia fillet on top and drizzle with remaining sauce. Garnish with fresh chopped cilantro and toasted coconut.