Plantain-Crusted Tilapia

Pat tilapia fillets dry with paper towels and season both sides with salt and black pepper.

In a shallow bowl, combine grated green plantain, all-purpose flour, minced garlic, and lime juice; mix until uniform.

Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Press each tilapia fillet firmly into the plantain mixture, coating both sides evenly, then carefully place skin-side up in the hot oil.

Fry for 4–5 minutes until the crust is golden and crispy; flip gently with tongs and cook the other side for 3–4 minutes until the internal temperature reaches 145°F.

Transfer cooked fish to a clean plate lined with paper towels; tent loosely with foil to keep warm.

In the same skillet, heat 2 tbsp oil or butter over medium-high heat and sauté the vegetable side until tender-crisp, 5–6 minutes; season to taste.

Plate the plantain-crusted tilapia with cooked vegetables and drizzle with sauce if using.