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:
covered percent of daily need
