Coconut-Crusted Baked Tilapia with Pineapple-Black Bean Salsa
Crunchy coconut-crusted baked tilapia topped with a juicy pineapple and black bean salsa for a bright tropical dinner.
A light coconut crust bakes up crisp and golden around mild tilapia fillets, while a quick salsa of pineapple, black beans, and lime brings sweetness, texture, and a little extra staying power to the plate. It's a dinner that tastes like it belongs somewhere warm and sunny.
Tilapia is a low-mercury fish that's baked here until fully opaque and easily flaked, and the black beans in the salsa add a genuine dose of folate and protein alongside it. Together this makes for a well-rounded, protein-forward tropical dinner that still feels light rather than heavy.
Serve with rice or on its own with a big green salad for a complete meal.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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