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Last Night’s Dinner: Coconut Lime Tilapia with Avocado, Cauliflower “Rice” & Asparagus

April 4, 2013

Complete & Total Deliciousness

Complete & Total Deliciousness

Earlier this week, I was clearly starving as I scrolled through my FitMommas Facebook news feed, and I was sharing recipes left and right. What is even crazier is that rather than just sharing and forgetting, the very next day I actually bought the ingredients I needed to make these awesome-sounding dishes!

And thank goodness, because I made a meal last night that just knocked my socks off. It is actually an entire meal, not just a main dish. It was incredibly easy, delicious and Cleanse approved! Big, Big thanks to Primal Bliss on Facebook for sharing this meal!



Coconut-Lime Tilapia

  • 4 tilapia loins
  • 1/3 cup melted coconut oil
  • 1-2 Tbs minced garlic
  • Juice of 1 lime
  • Sea Salt & White Pepper to taste
  • Paprika
  1. Melt coconut oil and whisk together with garlic, lime, salt and pepper.
  2. Place fish in skillet over medium high, pour mixture over the fish and sprinkle with paprika. Cook 3-4 minutes per side or until done.


  • Primal Bliss used Mahi Mahi, but any mild white fish will work well.
  • She also grilled on foil med/high for about 5-7 min per side-serve with lime wedges. I chose to cook mine on the stove. I do not think there is a wrong way here.
  • The mixture that I poured over the fish? Smells. Like. Heaven.

Cilantro-Lime Avocado

  • 1 avocado, diced
  • 1 Tbs chopped fresh cilantro
  • 1/4 onion, diced
  • Juice of 1/2 a lime
  • Sea Salt & White Pepper to taste
  1. Mix all ingredients together until completely coated.


  • I used some onion powder instead of fresh chopped onion last night. Fresh is preferred; powder worked in a pinch.
  • I did not actually measure the ingredients – I just guessed. So mix this up to meet your tastes!


Cauliflower Rice

  • Half a head of cauliflower, chopped
  • Coconut Oil or Butter
  • Onion powder, Sea Salt, White Pepper
  1. Steam cauliflower and then mash into small pieces
  2. Mix together with oil and spices.


  • I cannot do butter, so I just dropped a small dollop of coconut oil into the mixture as I mashed. So fantastic. This was really amazing, and even the kids ate it. 🙂


Roasted Asparagus

  • Asparagus, with ends snapped off
  • Coconut Oil or Olive Oil
  • Salt & Pepper to taste
  1. Place asparagus on a cooking sheet, toss/roll with melted coconut oil or olive oil, season with salt & pepper.
  2. Roast for about 15 minutes at 425.


  • I am out of Olive Oil. I KNOW! So I used a touch of the melted coconut oil to lightly coat the asparagus. Again, it is simply fantastic!


My pictures are not nearly as delicious as this meal was, so here are Primal Bliss’ pictures. You will find her recipe for all of this on her Facebook Page, which I linked to up above, and I highly recommend you give her a Like!

From Primal Bliss on Facebook. Her pictures are prettier than mine.

From Primal Bliss on Facebook. Her pictures are prettier than mine.




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