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Coconut and almond-encrusted fish.
Preheat oven to 425ºF.
If the almonds are whole, grind in a food processor until they are coarsely ground. Mix almond meal with coconut thoroughly. Season tilapia fillets with salt and pepper liberally. Dip each tilapia fillet in the egg whites, then coat with the almond/coconut mixture. Lay on a wire rack on top of a baking sheet. If desired, spritz with olive oil to help the crust brown.
Bake for 20–25 minutes, or until crust is golden brown and fish is flaky.
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bzzzybee3 on 3.1.2011
Gonna try this for lunch today. Sounds deelish and easy to do! Actually gonna do it with Halibut however since that’s what I got!