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
Pecan-Coconut Crusted Tilapia Recipe photo by Taste of Home
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.
In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
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Average Rating:
mumsay
Oct 28, 2020
Delicious and easy to make! I pan fried it, but will try baking it next time just to see what the results are.
Jilly22
Feb 7, 2018
Bad recipe. Pan frying was a mess, with crust getting too dark. Needs more flavor. Probably better to bake it as suggested below.
Ongweonweh
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!
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!