This recipe was recently featured in Tampa Bay Wellness Magazine and it is made with Kelapo coconut oil!
“Buying fresh, local ingredients makes this dish one you can feel great about serving your family! Reduce your carbon footprint and stimulate the local economy by supporting local small businesses, like fishermen, citrus growers, and Tampa’s very own Kelapo Coconut Oil.
Sauteed Tilapia with Coconut Citrus Sauce
2 Tbsp fresh parsley, coarsely chopped
Juice of 1 key lime
Juice of 1 lemon
1 1/2 lb Florida tilapia fillets or other flaky white fish (snapper and grouper are great too!)
1 teaspoon seasoned salt
4 teaspoons flour, divided
3 Tablespoons Kelapo coconut oil, divided
1/4 cup white wine
Preheat large saute pan on medium-high 2-3 minutes. Place seasoned salt and 3 teaspoons flour in zip-top bag; shake to mix. Add fish to zip-top bag; seal tightly and shake to coat fish. Place 1 Tbsp Kelapo in pan, then add fish; cook 3 minutes. Add 1 Tbsp Kelapo to center of pan. Flip fish and distribute coconut oil under each fillet. Cook 3 more minutes or until fish is golden and flake easily. Transfer fish to serving plates. Add wine, 1 tablespoon Kelapo, 1 teaspoon flour, and lime and lemon juices to pan. Heat and stir about one minute or until thickened. Stir in parsley and serve sauce over fish, garnish with wedges of lemon. Serves 4.”