Flakes of coconut turn mild tasting tilapia into a delicious treat.
Would you guess this baked coconut crusted tilapia could taste as good as it’s cousin, coconut shrimp? Naturally, I’m exaggerating the truth a bit. These coconut and panko topped filets are reminiscent of deep fried coconut shrimp, but they’re missing the hefty helping of added fat – yet they’re light, flaky and deliciously sweet.
Check out Rachael Ray’s version if you aren’t familiar with this popular seafood dish.
Tilapia is such a lean fish, that I can afford the extra calories in a bit of crunchy panko breading with sweet, chewy coconut.
Panko bread crumbs are a must-have in this recipe, as they give this baked tilapia a crunchier texture. Standard bread crumbs tend to get soggy when you’re baking, instead of frying in fat.
I was happy with our slenderized coconut crusted tilapia, but Mr. Mike had to have tartar sauce with his.
He’s crazy if you ask me. Who combines tartar sauce with coconut anything?
Have a good weekend!
PS – Just in case you’re craving for shrimp is overwhelming, try this baked popcorn shrimp with orange garlic chili sauce. It’s an irresistible treat in my house.
A lower calorie version of coconut encrusted fish.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 20 ounces tilapia filets
- 1/2 cup shredded coconut
- 1 cup panko bread crumbs
- 1 1/2 teaspoon dried tarragon
- 2 tablespoons lemon juice
- Preheat the oven to 350 degrees. Line a cookie sheet with foil and spray with cooking spray.
- Pat tilapia filets dry, very lightly season with salt and pepper, then place on the cookie sheet.
- Combine coconut, bread crumbs and dried tarragon in a small bowl.
- Squeeze lemon juice over tilapia, then take coconut mixture and spread evenly over filets, lightly pressing down. Spray the tops with cooking spray.
- Bake for 12 - 15 minutes until filets are just cooked through and flake at the thickest part. Cooking time depends on the thickness of filets.