Pecan-Coconut Crusted Tilapia

Name: Pecan-Coconut Crusted Tilapia
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
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

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

Directions

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 lightly browned and fish 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.

Nutrition Facts

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

Originally published as Pecan-Coconut Crusted Tilapia in Simple & Delicious April/May 2015

Reviews

My Review

Click stars to rate

Average Rating:

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!