Coconut-Almond Crusted Tilapia
Coconut-Almond Crusted Tilapia requires approximately 45 minutes from start to finish.
- Servings: 4
- Total cooking time:
Ingredients:
- 4 tilapia fillets (or any other firm, white fish, such as cod
- 1 lemon, sliced in half
- 1/4 cup coconut milk
- 1/2 cup almond meal, ground almonds, or almond flour
- 1/2 cup finely shredded unsweetened coconut
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried mint
- oil for frying (coconut oil is recommended)
Instructions:
- Pat and dry fish fillets.
- Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well.
- Let them sit at room temperature for 15 minutes to marinate.
- Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.
- Cover the bottom of a large skillet with oil and bring to medium heat.
- Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.
- Transfer to a stack of paper towels to drain and cool slightly.
- Serve with Tropical Sweets & Reds Mash.
