Coconut-Almond Crusted Tilapia

Name: Coconut-Almond Crusted Tilapia
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 4 fillet Tilapia (4 tilapia fillets (or any other firm, white fish, such as cod); 1 piece Lemon (1 lemon, sliced in half); ¼ cup Coconut Milk (1/4 cup coconut milk); ½ cup Almond Flour (1/2 cup almond meal, ground almonds, or almond flour); ½ cup Unsweetened Coconut Flakes (1/2 cup finely shredded unsweetened coconut); ¼ tsp Table Salt (1/4 teaspoon salt); 0.13 tsp Black Pepper (1/8 teaspoon black pepper); ½ tsp Ginger Powder (1/2 teaspoon ground ginger); ½ tsp Dried mint (1/2 teaspoon dried mint); 0 pieces Coconut Oil (oil for frying (coconut oil is recommended))

20 minAsian

Servings4

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Gluten Free
Dairy Free
Paleo
Pescatarian
Whole30

Steps

1Pat and dry fish fillets.
2Sprinkle 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.
3Let them sit at room temperature for 15 minutes to marinate.
4Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.
5Cover the bottom of a large skillet with oil and bring to medium heat.
6Lay 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.
7Transfer to a stack of paper towels to drain and cool slightly.
8Serve with Tropical Sweets & Reds Mash.