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Coconut Crusted Tilapia

Categories: seafood | 3 Comments

I love trying out new things.  And, I love making sure the clients that I cook for are never bored with what they get in their SKBT containers in their home deliveries.  BUT – I would never make something for my clients that hasn’t been approved at home – it has to be tasty and healthy enough for me to be good enough for them!

This coconut crusted tilapia was AWESOME in a few ways!  Super simple – only a few ingredients, and really quick to throw together.  Crunchtastic (and yes, that’s a word), super flavorful, sweet with a tinge of heat, and very malleable – this recipe would work with any sturdy white fish, shrimp, or thinly sliced chicken cutlets.

I hope you enjoy this one, it’s so delicious!  Oh, annnnnd I hope you enjoy January 10th!! Why?  Because it’s 10% off on the 10th for Member-Owners of course. Happy shopping, and happy cooking!

Coconut Crusted Tilapia

  • 4 filets of tilapia (on sale for member owners through Jan 15th!)
  • 2 T coconut oil (you can sub grapeseed or extra virgin olive oil here if you don’t have coconut oil)
  • 1 1/2-2 C unsweetened shredded coconut
  • 1/2 t salt
  • 1/2 t pepper
  • 1/4 t cayenne pepper
  • 1/4 t turmeric
  • 1/4 t chili powder
  • 1 egg, beaten and thinned out with a little water to create an egg wash

Combine the shredded coconut and spices on a large dish, and make your egg wash.  Salt and pepper the fish as well.

In a large saute pan, melt the coconut oil over medium high heat.

Dip the filets in the egg, then coat completely and generously with the coconut mixture.

Brown on both sides, about five minutes per side, in the pan until the fish is cooked through, and the crust is nicely golden brown.

This is going to become a staple in my house I think!



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Karen Lenahan
About the Author

Karen Lenahan, born and raised in New Haven and Hamden, has had a food blog, Small Kitchen Big Taste going on three years. She is a passionate foodie, and loves bringing healthy and delicious food to her table, and inspiring you to bring it to yours.

  1. Karen! I made this tonight and it was delicious! My husband loved it too and requested it to be put in our regular rotation. One question- I had a tough time getting a generous amount of coconut to stick to the fish. Do you think I maybe put too much water in the egg wash or not enough? Thank you!!

  2. Glad you enjoyed! And sorry about that! I would venture to say the egg wash was too thin, so maybe next time only a tablespoon or two. Thanks! ~K

  3. I’ve used this recipe with both tilapia and chicken- delicious. With the chicken, I did a yummy peanut sauce to go with it. Another hit, Karen!



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