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Coconut Crusted Tilapia

Preparations

  1. Step 1

    Lightly toast the coconut in a 350 deg. oven on a piece of foil or a non-stick cookie sheet, until golden. Stir often to prevent the edges from over-browning. Cool and stir into Panko.

  2. Step 2

    Lay the Tilapia fillets 2inches apart on a lightly oiled or non-stick surface like a cookie sheet. Depending on size of fillets, spread 1 to 1 1/2 tsp. mayonnaise over each making sure to completely cover the top surface. Very lightly sprinkle with lemon pepper. Then evenly coat the tops with a thin layer of the coconut-Panko mixture.* (see tip below in Step 4)

  3. Step 3

    Bake in a 350 deg. oven, calculating 8 min. per inch of width of fillet, until fish puffs slightly and bubbles around bottom edges. Serve at once.

  4. Step 4

    * This is easiest if you put the mixture in an empty herb bottle, I use a parsley one, with larger holes in the top and sprinkle it on. Excess can be stored in the bottle for another meal.

  5. Step 5

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice Do you think you could do this with yogurt instead of mayo?

    about 7 years ago
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