Pecan-Coconut Crusted Tilapia
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
Ingredients
- 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
Reviews
Delicious and easy to make! I pan fried it, but will try baking it next time just to see what the results are.
Bad recipe. Pan frying was a mess, with crust getting too dark. Needs more flavor. Probably better to bake it as suggested below.
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!