Thursday, July 9, 2015

Foodie in the Kitchen: Crispy Baked Coconut Tilapia

Crispy Baked Coconut Tilapia served with organic brown rice and organic romaine lettuce lightly topped with Greek dressing

Total Time: 20-25 minutes

2 Tilapia Fillets
1/4 cup Coconut Flakes
1/4 cup Breadcrumbs (I used Trader Joes crackers since I didn't have breadcrumbs)
1/4 tsp Salt
1/4 tsp Garlic Powder
1/8 tsp Pepper
1 tsp Coconut Flour ( I used Wheat Flour)
1/8 Egg White

Preheat oven to 425 degrees, take some foil and line a glass or metal baking pan.
Take a clean wire rack, spray with nonstick cooking spray, and set on top of baking pan. This will make clean up easier at the end so food doesn't fall in the oven.

In a small bowl, combine flour, bread crumbs, coconut flakes and seasoning. In another bowl, beat egg white lightly.

Dip each fillet into the egg batter and then dip into the bread crumb mixture making sure it's evenly coated.  Place fillets onto the wire rack. Spray fillets lightly with non stick spray to make them extra crunchy.

Bake fish for 18-22 minutes or until coconut crust is golden brown.


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