Coconut Mango Encrusted Tilapia Recipes

COCONUT CRUSTED TILAPIA WITH MANGO SALSA

Steps:

• Wash and dry filets. Pat dry with paper towels. Cut into smaller increments (about four per filet); set aside.
• In another flat bowl, beat the eggs and water together.
• Place the flour in another flat bowl.
• In another flat bowl or pie pan, crush the coconut and Panko together to break up the coconut chips.
• Dip each filet into the egg mixture, then into the flour, and shake off excess. Then press each filet into the coconut breading mixture until coated.
• In a large frying pan on medium heat, warm the oil for about 5 minutes. Do a test to see if the pan is hot enough by adding a sprinkle of water, to see if it sizzles.
• Place each prepared filet (dipped in egg, flour, and then coconut mixture) into pan; the oil should surround the fish.
• Cook 2-4 minutes per side (depending on thickness-if fish is thick, cook longer and slower), until the breading is golden brown.
• Place the diced mango, 1/2 cup red onion, cilantro, and the juice of 1 fresh lime in a small bowl.
• Serve the mango salsa on top of the fish.

COCONUT CRUSTED TILAPIA

Steps:

• Preheat oven to 400 degrees
• Place foil on a baking sheet and spray with non-stick spray.
• Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
• Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

COCONUT-CRUSTED TILAPIA (PALEO)

Steps:

• Heat coconut oil in a skillet over medium-high heat.
• Mix unsweetened coconut, coconut flour, and salt together on a plate.
• Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
• Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

COCONUT-MANGO TILAPIA

Steps:

• Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.

COCONUT-MANGO ENCRUSTED TILAPIA

Steps:

• Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
• Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
• Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Steps:

• Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
• Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
• In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
• Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
• Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
• Spoon a bit of the mango salsa on each fillet and serve.

COCONUT TILAPIA

Steps:

• In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
• In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
• Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
• Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
• While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
• Broil the fillets for a few minutes until golden.
• Serve the fillets on a plate and scoop the peanut sauce on the side.