Best 7 Coconut Crusted Tilapia Recipes

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Tilapia is a mild-flavored fish that takes well to a variety of seasonings and cooking methods. In this recipe, tilapia fillets are coated in a crispy coconut crust and baked until golden brown. The result is a delicious and healthy meal that can be enjoyed by people of all ages. This article provides two variations of the recipe: one with a traditional coconut crust and one with a spicy coconut crust. Both recipes are easy to follow and can be tailored to your own personal preferences. So whether you're looking for a simple weeknight meal or a special occasion dish, this coconut-crusted tilapia recipe is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-CRUSTED TILAPIA (PALEO)



Coconut-Crusted Tilapia (Paleo) image

Serve with green veggies.

Provided by RACH7H

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3 eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

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.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g

ALMOND AND COCONUT CRUSTED TILAPIA



Almond and Coconut Crusted Tilapia image

This delicious mouth-watering recipe will please everyone at your table. This a Hawaiian-style recipe that goes well with any sides.

Provided by Tesha

Categories     Seafood     Fish     Tilapia

Time 1h

Yield 6

Number Of Ingredients 9

3 eggs, beaten
1 cup chopped toasted almonds
1 cup flaked coconut
1 tablespoon sesame seeds
1 tablespoon brown sugar
1 pinch nutmeg
1 (15 ounce) can crushed pineapple, drained
½ cup chopped onion
6 (5 ounce) fillets tilapia

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  • Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 25.9 g, Cholesterol 145.5 mg, Fat 20.9 g, Fiber 4.9 g, Protein 38.5 g, SaturatedFat 5.5 g, Sodium 163.3 mg, Sugar 8.7 g

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

Steps:

  • Preheat oven to 400 degrees
  • Place foil on a baking sheet and spray with non-stick spray.
  • Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  • Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg

PECAN-COCONUT CRUSTED TILAPIA



Pecan-Coconut Crusted Tilapia image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

This is so light and mildly coconutty- like coconut shrimp without the heavy coating! **any firm whitefish would work- cod or halibut would be excellent.

Provided by newmama

Categories     Egg Free

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb tilapia fillet
1/2 cup milk
1/3 cup shredded coconut (i used very finely shredded)
spices (i used salt, pepper and curry powder)
2 limes
2 tablespoons coconut oil (any oil works, but this is best)

Steps:

  • mix coconut with spices of your choice. curry goes really well, but anything you like would work.
  • dip fish in milk.
  • coat with coconut mixture.
  • heat oil in a large skillet over med-high heat.
  • add fish and cook about 4 minutes on each side.
  • squeeze lime juice over the top.

COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA



COCONUT-CRUSTED TILAPIA WITH MIAMI MANGO SALSA image

Categories     Fish     Bake     Dinner

Yield 4 people

Number Of Ingredients 18

4 tilapia fillets
pinch of each: cumin and coriander
sea salt
1/4 c flour
1 egg
splash of milk
1 c panko bread crumbs
1 c coconut flakes
2-3 T coconut oil
lime
Miami Mango Salsa
This is a sweet salsa, but if you want heat add red pepper flakes or chillis.
1 ripe mango
1/2 red bell pepper
1 shallot
4 T fresh chopped cilantro
juice and zest of 1 lime
sea salt

Steps:

  • 1. Season fish with a light dusting of spices and a generous sprinkle of sea salt. 2. Prepare a breading station for fish by lining up 3 bowls. In the first, put the flour. In the second, whisk together the egg and milk. In the third, mix the coconut and panko crumbs. Dip each fillet into the three bowls in this order: flour, egg bath, coconut. Coat well. 3. Heat oil in frying pan over a medium high flame. When hot add the fish. Turn fish when the flakes start to brown, about 2 minutes. Repeat on the second side. Carefully poke a knife to make sure the center is cooked. 4. Sprinkle with sea salt and serve immediately with lime wedges and Miami Mango Salsa. Salsa: 1. Cut mango, pepper and shallot into a fine dice. 2. Combine all ingredients and season with sea salt to your taste. Allow flavors to meld together for at least 30 minutes. This can be made in advance as the longer it sits, the better it gets, up to 3 days.

COCONUT CRUSTED TILAPIA WITH CITRUS SALSA



COCONUT CRUSTED TILAPIA WITH CITRUS SALSA image

Categories     Fish     Fruit     Vegetarian

Yield Serves 4.

Number Of Ingredients 10

4 tilapia filets
3 eggs (beaten)
1 cup flour
1 cup plain unflavored breadcrumbs
1 cup shredded coconut
1/4 cup vegetable oil
1 pink grapefruit (it's sweeter than the white)
1 orange
1 lime
1 teaspoon sugar

Steps:

  • Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don't want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you're ready to serve. Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You'll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture. Heat 1/4 cup of vegetable oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil. Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro.

Tips:

  • Choose firm and fresh tilapia fillets. Look for fillets that are opaque and have a mild, fresh smell. Avoid fillets that are slimy or have a strong odor.
  • Use a good quality coconut flour. Not all coconut flours are created equal. Look for a flour that is finely ground and has a light, fluffy texture.
  • Season the tilapia fillets generously. Don't be afraid to use a lot of spices and herbs. This will help to flavor the fish and make it more delicious.
  • Coat the tilapia fillets evenly in the coconut flour mixture. Make sure that the fillets are completely coated, or the coconut crust will not stick.
  • Cook the tilapia fillets over medium heat. This will help to prevent the coconut crust from burning.
  • Serve the tilapia fillets immediately. They are best when served hot and crispy.

Conclusion:

Coconut crusted tilapia is a delicious and healthy dish that is easy to make. It is a great way to enjoy tilapia, and it is sure to be a hit with your family and friends. This recipe is a great way to add some variety to your weeknight dinner routine. It is also a good source of protein and omega-3 fatty acids. So next time you are looking for a quick and easy meal, give coconut crusted tilapia a try. You won't be disappointed!

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