Coconut Tilapia and Jasmine Rice!

Good morning and happy Friday!

Week one of Culinary school has officially been completed!  I’m loving my courses and my commute, and can’t wait to share what I learn.  (Because sharing is caring.) To celebrate, we are going to create a fun summery dish: Coconut Tilapia and Jasmine Rice!


Below are the ingredients that you will need for this recipe:


3-4 Tilapia fillets

1 Zucchini – sliced

1 Yellow squash – sliced

1 Cup Jasmine rice

1/2 – 1 Cup of cherry tomatoes – halved

1 (13.5 oz) Can of coconut milk

2 Cups of water

1 Lime – juiced

1 Tbsp. basil – chopped

1 Bay leaf



Chives – minced

First, take your squash and zucchini and slice them.

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Next, light ze grill to get the grate heated.

Then take a pot and boil the 2 cups of water with the bay leaf and add your rice once the water is boiling.

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Follow the instructions on the box of rice and at the halfway poin add about a cup, to a cup and a half, of the coconut milk.  Cook until the rice has absorbed the milk/water.


The rice should take about 20 minutes, so while that is cooking, let’s work on our tilapia grilled packages.  Just remember that while the rice is cooking, you will need to stir it occasionally, otherwise the rice will adhere too your pot, making it SUPER fun to clean later.

Take a large sheet of aluminum foil (large enough to hold your veggies and fish and fold) and place on the counter.  You are going to use one sheet of aluminum foil per tilapia package.

Divvy up the zucchini and squash slices evenly between the aluminum foil pieces.


Top the veggies with the tilapia, squeeze lime juice and sprinkle with minced chives, salt and freshly ground pepper.


Halve the cherry tomatoes and add to the top of the tilapia.   Next, divvy up the remainder of the coconut milk between each of the aluminum foil packages by pouring the milk over the tilapia.  This is going to allow the veggies and fish to steam cook, leaving the fish fluffy and flaky. (Love me some alliteration).


Next, fold your fish packets and put on a baking sheet and place the baking sheet on the grill.  This allows the fish to cook without the aluminum foil burning from any excess juices that may escape from the tilapia package.

Just a Little Tip (JLT):   I fold lengthwise first, then widthwise to minimize the amount of juices that may escape.


Grill on one side for 10 minutes, then flip over with tongs and/or a spatula and cook for an additional 5 minutes or so depending on how thick your tilapia are.


Turn off the heat to the grill and let the tilapia packets sit for about 5 minutes, allowing the residual heat to cook the fish for the remainder of the time.


Now, when you open your package (mind out of the gutter) be very careful, as the steam from coconut milk can, and will burn you.  Let the open packets sit for a moment to cool just a tad before plating.

By this time, the rice should be done.  Plate the rice with a spoon and then use a spatula to move the veggies and tilapia over the rice and voila you have a delectable meal that is both flavorful and healthy! Great job guys!


I hope you enjoyed this post and thank you for following along with me on Stark Naked Cooking! I look forward to seeing you next Friday for our next recipe!

Buen provecho!


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