Pecan-Coconut Crusted Tilapia Recipe
Pecan-Coconut Crusted Tilapia Recipe photo by Taste of Home
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Pecan-Coconut Crusted Tilapia Recipe

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When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten free and loaded with flavor. —Caitlin Roth, Chicago, Illinois
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 2 large eggs
  • 1/2 cup unsweetened finely shredded coconut
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tilapia fillets (6 ounces each)
  • 2 tablespoons canola oil

Nutritional Facts

1 fillet: 380 calories, 26g fat (8g saturated fat), 129mg cholesterol, 377mg sodium, 4g carbohydrate (1g sugars, 3g fiber), 35g protein.


  1. In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere.
  2. In a large skillet, heat oil over medium heat. In batches, add tilapia and cook 2-3 minutes on each side or until lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
Editor's Note: Look for unsweetened coconut in the baking or health food section.
Originally published as Pecan-Coconut Crusted Tilapia in Simple & Delicious April/May 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Ongweonweh User ID: 8276906 248464
Reviewed May. 21, 2016

"The only change I made was baking it at 400 degrees for 20 minutes instead of pan frying, it was AMAZING! Served it with wild rice and steamed asparagus. My husband is a picky eater and even he enjoyed it!!!! This recipe's a keeper!"

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