How To Make Coconut-Crusted Tilapia (Paleo) Recipe
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Serves:
Ingredients
- 4 tilapia fillets
- 1 cup shredded unsweetened coconut
- 1/2 cup almond flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 eggs, beaten
- 2 tbsp coconut oil, for frying
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a shallow dish, combine the shredded coconut, almond flour, paprika, garlic powder, and salt.
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Dip each tilapia fillet into the beaten eggs, then coat with the coconut mixture, pressing gently to adhere.
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Heat the coconut oil in a large skillet over medium heat. Once hot, add the coated tilapia fillets and cook for 2-3 minutes on each side, until golden brown.
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Transfer the partially cooked tilapia fillets to the prepared baking sheet and place in the preheated oven.
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Bake for an additional 10 minutes, or until the tilapia is cooked through and the coconut crust is crispy.
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Serve the coconut-crusted tilapia immediately with your favorite dipping sauce or a squeeze of fresh lemon juice.
Nutrition
- Calories : 320kcal
- Total Fat : 24g
- Saturated Fat : 16g
- Cholesterol : 119mg
- Sodium : 385mg
- Total Carbohydrates : 7g
- Dietary Fiber : 4g
- Sugar : 2g
- Protein : 24g
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