Baked tilapia fillets served in a vibrant coconut sauce built from sautéed bell peppers, tomato, achiote paste, red chili, and fresh cilantro, all simmered in coconut milk and blended smooth before folding in tender strips of pepper and onion. Alongside, olive oil mashed potatoes bring a creamy base, while Mexican corn tossed with jalapeño, bell pepper, and a bright lemon vinaigrette adds crunch and freshness. A bold, tropical plate with the volume and fuel a clean bulk demands.

Tilapia, yellow potato, corn, red bell pepper, green bell pepper, tomato, red onion, green onion, jalapeño pepper, red chili pepper, tomato paste, annatto paste, cilantro, coconut milk, olive oil, sunflower oil, lemon juice, kosher salt, black pepper.