The Pioneer Woman Tasty Kitchen
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Coconut-Almond Crusted Tilapia

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A fillet takes a cozy dip in some coconut milk, then gets a crispy coconut-almond coating. Goes great with Tropical Sweets and Reds Mash!

Ingredients

  • 4 whole Tilapia Fillets (or Any Other Firm, White Fish Such As Cod Or Halibut)
  • 1 whole Lemon, Sliced In Half
  • ¼ cups Coconut Milk
  • ½ cups Almond Meal, Ground Almonds, Or Almond Flour (or Bread Crumbs If You Like)
  • ½ cups Finely Shredded Unsweetened Coconut
  • ¼ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Dried Mint
  • ¼ cups Oil For Frying (coconut Oil Recommended)

Preparation

Pat and dry fish fillets. Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well. Let them sit at room temperature for 15 minutes to marinate.

Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.

Cover the bottom of a large skillet with oil and bring to medium heat. Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork, three to five minutes per side for thin fillets, longer if they’re thicker.

Transfer to a stack of paper towels to drain and cool slightly.

Serve with Tropical Sweets & Reds Mash (located in my recipe box with the same photo).

2 Comments

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mannadonn on 3.26.2011

This looks so good! I can’t wait to try it!

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lyk2scrap on 3.15.2011

Oh my! This looks delicious. Definately making this for supper tonight! :)

One Review

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Kaleen on 2.17.2012

I tried this because I had never cooked with some of the ingredients, such as coconut milk, coconut oil, almond flour, etc. I thought it sounded like an interesting new fish recipe for me to try. My hubby did not care for it, but he is not a fan of fish to begin with. My girls (3&9) and I liked it. I might try cod or another fish next time–I thought the tilapia was a bit strong (hence the reason my hubby did not like it). The only problem I had was the crust didn’t really stay on the fish very well when turning it over during cooking. But I liked the flavor. The recipe didn’t specify what kind of mint to use, so I picked spearmint from the local spice bar. I thought it tasted nice in the recipe. Over all, I liked it and would make it again.

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