Coconut-Breaded Tilapia with Pineapple Salsa and Cuban Black Beans

Sometimes during the cold winter, I just want to eat something that reminds me of the warm waters of the Caribbean. If you desire to be reminded of the same, try this quick, easy meal. I bread the tilapia in the same way I bread coconut shrimp, but instead of serving it with a dipping sauce, I prepare a chunky pineapple salsa to go over it. To complete the plate, I serve Cuban black beans that have been adorned with fresh cilantro and crumbled cotija cheese.


COCONUT-BREADED TILAPIA

Ingredients:
Tilapia filets (here I used four)
Flour
1/4-can coconut milk
Dried or shredded coconut
One egg
Oil for light frying

Procedure:
(1) At least 30 minutes before you wish to serve the tilapia, it will need to be breaded and the breading will need to set. Breading ahead of time and placing the breaded fish in the fridge will help the breading to stick so that it won't come apart during the cooking process. Set up a breading station with three large bowls; one for the flour, another for the coconut milk mixed with the egg, and another for the dried or shredded coconut. If you use long, sweet coconut shreds, it is best to combine these with panko breadcrumbs. Dried coconut is already very similar in texture to breadcrumbs and can be used on its own.
(2) Rub flour on both sides of each filet. Transfer each filet to the coconut milk and egg mixture and coat thoroughly, shaking off any excess. Finally, thoroughly coat each filet with coconut.
(3) When breading is complete, transfer filets immediately to the fridge. Allow them to sit for at least 30 minutes so that the breading hardens somewhat; it sticks better this way.
(4) Cover the bottom of a large skillet with oil for cooking. There is no need to submerge the filets entirely, as they will be flipped halfway through cooking. Set the burner to medium heat.
(5) When oil is ready, introduce the filets to the skillet but do not overcrowd it. If you can only comfortably fit two filets in the skillet, that is fine; just do a second batch. Fry each filet until it is golden brown on the bottom, and then do the same to the reverse side.
(6) Remove fish to a double-folded paper towel to collect any excess oil.

PINEAPPLE SALSA

Ingredients:
Two cups pineapple, cut into small cubes
1/2-red onion, diced
1/2-jalapeño, diced
Handful of cilantro, chopped
Juice of one lime

Procedure: Combine all ingredients and allow to sit in the fridge while the fish's breading sets. This allows all flavors of the ingredients to meld and produces a more cohesive salsa.

CUBAN BLACK BEANS

Ingredients:
Can of black beans
1/2-red onion, minced
Four cloves garlic, minced
Juice of one lime
Oregano
Salt and pepper
Cumin
Handful of cilantro (for garnish)
Crumbled cotija cheese (for garnish)
Olive oil

Procedure:
(1) Drizzle olive oil into a saucepan. Saute onions for a few minutes and then add garlic. Stir well and allow to cook for a couple more minutes.
(2) Add lime juice and season with salt, pepper, oregano, and cumin.
(3) Add beans and stir well. Allow beans to cook until the sauce is at the thickness you desire.
(4) Garnish beans with crumbled cotija cheese and plenty of chopped cilantro.