{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:
covered percent of daily need
