{Gluten Free} Macadamia & Coconut Crusted Tilapia

{Gluten Free} Macadamia & Coconut Crusted Tilapia takes about 27 minutes from beginning to end. One serving contains 434 calories, 14g of protein, and 18g of fat. This recipe serves 4. For $3.52 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of lime zest, salt, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 516 people found this recipe to be delicious and satisfying. It is a good option if you're following a pescatarian diet. It works well as a rather expensive main course. It is brought to you by The Housewife in Training Files. Overall, this recipe earns a solid spoonacular score of 58%. If you like this recipe, take a look at these similar recipes: Macadamia Crusted Tilapia, Homemade Macadamia Crusted Tilapia, and Chocolate Macadamia Coconut Tarts (Low Carb and Gluten-Free).

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 12 minutes

 

Ingredients:

¼ tsp chili powder

1 egg

¼ cup flour (I used Bob's Red Mill Gluten Free Flour)

Zest of 1 lime

¼ cup macadamia nuts, finely crushed

¼ tsp pepper

Serve with Red Pepper and Lime Quinoa Salad

¼ tsp salt

4 - 4 oz tilapia filets

½ cup unsweetened finely shredded coconut

Equipment:

baking sheet

oven

whisk

bowl

Cooking instruction summary:

Preheat oven to 400*F. Spray a baking sheet with non stick spray.Add flour into a shallow bowl. In another shallow bowl, add egg and whisk well.Combine nuts, coconut, lime zest, chili powder, salt and pepper in a shallow bowl. Mix well.Dry tilapia off really well.To dredge filets, first add to flour mixture, tap off excess; then dip into egg, tap off excess then finally into the nut mixture and make sure to coat well. Lay onto baking sheet evenly spaced. Repeat with remaining filets.Bake for 10-12 minutes, or until flakey and coconut is browned.

 

Step by step:


1. Preheat oven to 400*F. Spray a baking sheet with non stick spray.

2. Add flour into a shallow bowl. In another shallow bowl, add egg and whisk well.

3. Combine nuts, coconut, lime zest, chili powder, salt and pepper in a shallow bowl.

4. Mix well.Dry tilapia off really well.To dredge filets, first add to flour mixture, tap off excess; then dip into egg, tap off excess then finally into the nut mixture and make sure to coat well. Lay onto baking sheet evenly spaced. Repeat with remaining filets.

5. Bake for 10-12 minutes, or until flakey and coconut is browned.


Nutrition Information:

Quickview
434k Calories
14g Protein
17g Total Fat
56g Carbs
7% Health Score
Limit These
Calories
434k
22%

Fat
17g
27%

  Saturated Fat
8g
54%

Carbohydrates
56g
19%

  Sugar
3g
4%

Cholesterol
55mg
18%

Sodium
763mg
33%

Get Enough Of These
Protein
14g
29%

Manganese
0.75mg
38%

Vitamin A
1618IU
32%

Selenium
20µg
29%

Fiber
5g
22%

Vitamin B1
0.28mg
19%

Vitamin B3
3mg
18%

Phosphorus
121mg
12%

Vitamin B2
0.21mg
12%

Iron
1mg
11%

Copper
0.21mg
11%

Potassium
365mg
10%

Folate
37µg
9%

Vitamin B12
0.55µg
9%

Magnesium
33mg
8%

Vitamin C
6mg
8%

Vitamin D
1µg
7%

Vitamin B6
0.14mg
7%

Vitamin B5
0.54mg
5%

Calcium
47mg
5%

Zinc
0.66mg
4%

Vitamin E
0.43mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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