Coconut Crusted Tilapia
Dive into the tropical flavors of this irresistibly crispy Coconut Crusted Tilapia, a dish that’s as easy to make as it is impressive to serve. Tender tilapia fillets are coated in a flavorful blend of unsweetened shredded coconut, panko breadcrumbs, and warm spices like garlic powder and paprika, giving each bite the perfect balance of crunch and zest. A quick pan-fry in olive oil followed by a quick bake ensures the fish is flaky and moist with a golden crust. Infused with creamy coconut milk and a hint of lime, this 30-minute recipe is ideal for busy weeknights or elegant dinners alike. Serve with a side of steamed vegetables or jasmine rice to complete this tropical-inspired, gluten-friendly meal. Perfect for seafood lovers looking for a fresh twist, this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 large Eggs
- 2 tablespoons Coconut milk
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 1 optional Lime wedges
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a shallow bowl, whisk together the eggs and coconut milk until combined.
In a second bowl, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
Place the all-purpose flour in a third bowl.
Pat the tilapia fillets dry with a paper towel. Lightly coat each fillet in the flour, shaking off any excess.
Dip the floured fillets into the egg mixture, ensuring they are coated completely.
Press the fillets into the coconut and breadcrumb mixture, gently pressing so the coating adheres on all sides.
Heat the olive oil in a large skillet over medium heat. Once hot, carefully place the coated tilapia fillets in the skillet.
Pan-fry the fillets for 2-3 minutes per side, until the crust is golden brown. Work in batches if necessary to avoid overcrowding the pan.
Transfer the partially cooked fillets to the prepared baking sheet and bake in the preheated oven for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove from the oven and let rest for 2 minutes. Serve immediately with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 543 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
