When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. —Caitlin Roth, Chicago, Illinois
Pecan-Coconut Crusted Tilapia
Unsweetened Coconut
Pecan-Coconut Crusted Tilapia
Prep Time
15 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 2 large eggs
- 1/2 cup unsweetened finely shredded coconut
- 1/2 cup finely chopped pecans
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 4 tilapia fillets (6 ounces each)
- 2 tablespoons canola oil
Directions
- In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere.
- In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
Nutrition Facts
1 fillet: 380 calories, 26g fat (8g saturated fat), 129mg cholesterol, 377mg sodium, 4g carbohydrate (1g sugars, 3g fiber), 35g protein.
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