Coconut Panko Tilapia Recipe Recipes Recipe For Zucchini

COCONUT-CRUSTED TILAPIA (PALEO)

Steps:

• Heat coconut oil in a skillet over medium-high heat.
• Mix unsweetened coconut, coconut flour, and salt together on a plate.
• Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
• Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

PANKO-CRUSTED TILAPIA

Steps:

• Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish.
• Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets.
• Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

COCONUT/LIME TILAPIA

Steps:

• Place flour in flat bowl. (for coating filets).
• Stir lime juice and liquid egg together and put in its own bowl.
• Mix breadcrumbs and coconut together. Add salt, pepper, Basil, garlic salt and place in a flat bowl.
• With each filet, cover in flour, shake off excess, dip in egg/lime mix, and coat both sides with the breadcrumbs/coconut. Place on a cookie sheet that has been sprayed with cooking spray.
• Bake @ 375 for 15 min (or until it flakes).
• I served with a Broccoli & Rice dish, and steamed zucchini.

COCONUT TILAPIA

Steps:

• In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
• In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
• Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
• Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
• While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
• Broil the fillets for a few minutes until golden.
• Serve the fillets on a plate and scoop the peanut sauce on the side.

COCONUT-MANGO TILAPIA

Steps:

• Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.