This meal is delicious, hearty and simple.  I was playing around with what was in the fridge and was craving fish, but wanted something healthy.  I was on a ” no gluten” binge for a while and this is what I came up with! This meal with have you feeling so good about yourself after you eat it.  You’re mouth will have bursts of flavour and texture you’ll thank yourself for making this.

PInneaple Tilapia close (1 of 1)

Feel free to substitute the noodles for rice, or you can even omit them completely.  Add as much or as little spice as you would like. Have fun with it!  Enjoy!

2 Packets of Vermicelli noodles
4 Fresh Tilapia Fillets
1/4 Pinneaple, peeled and cored.
1/2 bunch Fresh Coriander (keep some pretty piece for Garnish)
1 Sweet Potato
2 Cups Kale
4 tbsp Coriander Powder
4 tbsp Cumin Powder
2 tbsp Chili Powder
1/2 tsp Tumeric Powder
Coconut oil (or any light cooking oil on hand)
Hot Sauce (Sriratcha is my choice!)

1. Clean Tilapia Filet’s under cold water. Lay on a plate and gently pat dry so that the seasoning will stick. Put half of all the spices in a bowl and mix. Rub each filet of fish with the spice rub. Add salt just before cooking so it doesn’t pull out any moisture from the fish. Note: I cut my fillets in half.

2. Peel the sweet potato (or keep the skin on for the fibre) and dice into 1cm cubes. Do the same with the pineapple. Chop the kale up into bite size pieces. Chop a small handful of fresh coriander.

3. In a blender (I use a Nutri-bullet), blend half of the pineapple, a handful of the coriander, stems and all, 1 tbsp of hot sauce (or more if you like it spicy), and a pinch of salt. Taste it to check seasoning, if it needs more heat add more spice, more sweet add more pineapple.

4. In a sautee pan, heat up some coconut oil to coat the bottom of the pan. Cook the sweet potato’s first for a couple minutes to soften. Add in the pineapple and caramelize slightly for about 2 minutes. Season with the rest of the spices and salt to taste. Once the potato and pineapple have softened, add in the chopped kale and sautee for 2 minutes until lightly wilted. Turn off the heat and mix in the fresh coriander.

5. While the veggies are cooking bring a pot of water to boil. Cook the noodles according to the directions on the package. Should take about 5-7 minutes. Once cooked, drain the noodles.

6. In a non-stick pan, heat up coconut oil to lightly coat the pan. Once hot, gently place the fish in the pan you should hear that “tss” sound. Cook the fish on both sides for 3-4 minutes, making sure to get a nice sear. Don’t move the fish around too much, to ensure it gets a good sear. After both sides have been seared, baste the pineapple coriander sauce on each side and let caramelize and get warm. Repeat 2 times to get a nice glaze. Turn off the heat.

7. Place the noodles on the bottom of the plates, top with the sweet potato/pineapple/kale mixture and top with the fish. Garnish with fresh coriander.

Servings : 4
Ready in : 35 Minutes
Course : Entree
Recipe Type : Dinner, Lunch
Ingredient : Coriander, Fish, Noodles, Pineapple, Sweet Potato
Print Friendly, PDF & Email