Summary

You can never have too many main course recipes, so give Coconut-Almond Crusted Tilapian a try. One portion of this dish contains around 39g of protein, 21g of fat, and a total of 359 calories. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 4 and costs $3.72 per serving. 13 people were glad they tried this recipe. It is brought to you by Foodista. If you have ground ginger, lemon, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is solid. Coconut Almond Crusted Tilapia, Almond Crusted Tilapia, and Almond Crusted Tilapia are very similar to this recipe.

Instructions

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

Ingredients

• 1 tilapia fillets (or any other firm, white fish, such as cod
• 2 lemon, sliced in half
• 3 coconut milk
• 4 almond meal, ground almonds, or almond flour
• 5 finely shredded unsweetened coconut
• 6 salt
• 7 black pepper
• 8 ground ginger
• 9 dried mint
• 10 oil for frying (coconut oil is recommended)

Directions

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