Coconut-Almond Crusted Tilapia

Coconut-Almond Crusted Tilapia could be just the gluten free, dairy free, fodmap friendly, and pescatarian recipe you've been looking for. This recipe serves 4. This main course has 359 calories, 39g of protein, and 21g of fat per serving. For $3.72 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. If you have black pepper, oil, dried mint, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by spoonacular user chrisjohnh. Similar recipes are Coconut-Almond Crusted Tilapia, Coconut Almond Crusted Tilapia, and Coconut Almond Crusted Tilapia.

Servings: 4

 

Ingredients:

4 tilapia fillets (or any other firm, white fish, such as cod

1 lemon, sliced in half

1/4 cup coconut milk

1/2 cup almond meal, ground almonds, or almond flour

1/2 cup finely shredded unsweetened coconut

1/4 teaspoon salt

1/8 teaspoon black pepper

1/2 teaspoon ground ginger

1/2 teaspoon dried mint

oil for frying (coconut oil is recommended)

Equipment:

bowl

frying pan

paper towels

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Let them sit at room temperature for 15 minutes to marinate.

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

4. 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.

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

6. Serve with Tropical Sweets & Reds Mash.


Nutrition Information:

Quickview
358k Calories
38g Protein
20g Total Fat
8g Carbs
28% Health Score
Limit These
Calories
358k
18%

Fat
20g
32%

  Saturated Fat
10g
68%

Carbohydrates
8g
3%

  Sugar
2g
2%

Cholesterol
85mg
28%

Sodium
240mg
10%

Get Enough Of These
Protein
38g
77%

Selenium
73µg
105%

Vitamin B12
2µg
45%

Vitamin D
5µg
35%

Vitamin B3
6mg
34%

Phosphorus
331mg
33%

Manganese
0.6mg
30%

Potassium
650mg
19%

Vitamin C
14mg
18%

Vitamin B6
0.34mg
17%

Fiber
4g
17%

Magnesium
66mg
17%

Iron
2mg
14%

Copper
0.26mg
13%

Folate
47µg
12%

Vitamin B5
1mg
10%

Vitamin B2
0.13mg
7%

Calcium
60mg
6%

Vitamin B1
0.09mg
6%

Zinc
0.9mg
6%

Vitamin E
0.83mg
6%

Vitamin K
2µg
3%

covered percent of daily need
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