Coconut Crusted Tilapia
The flavor of this dish is very delicate and best complimented by simply steamed green vegetables and a roasted or baked potato.
- Tilapia fillets, if frozen thawed (4 )
- Shredded sweet coconut (1/2 cup)
- Panko (1 cup)
- Mayonnaise (1/8 cup = 6 tsp)
- Lemon pepper
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.
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)
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.
* 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.
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