Coconut Lemongrass Tilapia

Rinse tilapia fillets and let dry. Sprinkle with salt. Set aside.

Saute the onion and garlic cloves in coconut oil (or oil of your preference) until onions are translucent and garlic starts to brown.

Add tilapia fillets and cook until golden brown on one side. Turn the fillets to cook on the other side. When they are just about cooked, add the coconut milk. Add 2-3 stems of lemongrass (I folded mine in half so that the stem broke and the aroma/juices would flavor the dish quicker). Bring just to a boil over medium-high heat.

Serve over a bed of warm rice with a green salad or steamed vegetables.