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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
  • 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


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

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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!