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Wednesday, December 1, 2010

Baked Coconut Tilapia


Ok, so it might not the prettiest picture of fish I've taken in a while...but it sure was good!!

Yes, I understand that I have told you all that I don't like coconut....the texture is just a huge turn off....BUT...I do love the flavor and when I can get that flavor without the nasty texture, I'm happy!  Baking this fish helps toast the coconut, so it's nice and crispy, yet still sweet.  I made a simple spicy sauce of 1/4 cup mayo, 1 tablespoon sweet chili sauce, and 1 tablespoon Sriracha to go with it.  The sauce worked really well...the spicy sort of off set the sweet from the coating.  It was wonderful!

I was going to dredge the fish in egg, then in the coconut mixture, but got lazy and decided to just put it as a topping on the fish.  I think it worked well doing it that way, as I did not risk having a soggy bottom.  That's right, I just said soggy bottom... go ahead, laugh.. You know I am!!! HAHAHAAAAAAAAAA!!  Soggy bottom.  LOL  Ok, ok...I'm done....lol

Baked Coconut Tilapia
Printable Recipe 
Ingredients:
4 tilapia fillets
1/4-1/3 cup shredded coconut (depends on how much coconut you really want)
1/2 cup panko bread crumbs
1/4 teaspoon cayenne pepper
salt and pepper
garlic powder

Directions:
Preheat oven to 400 degrees.  Spray a baking dish with non-stick spray.  Rinse fillets and pat dry.  Season both sides with salt, pepper, and garlic powder.

In a small bowl, mix the coconut, panko, and cayenne together.  Season with salt and pepper.  Spread mixture evenly over each piece of fish.  Bake for 12-14 minutes or until the fish flakes easily with a fork.  (keep on eye on the coating, make sure you don't burn the coconut)  Enjoy!


10 comments:

Yenta Mary said...

Oh, I think it looks gorgeous all golden and toasted! I have a picture of some blackened fish that looks like someone stepped on it, so this is fabulous!

Michael Toa said...

that does look so golden and crispy... delicious.

PS. Soggy bottom!!! hahaha....

Ma What's 4 dinner said...

We've both got the coconut going on today! Hmmm, must be wishing for something tropical this holiday season...like I don't know...Maui???

Lots of yummy love,
Alex aka Ma What's For Dinner
www.mawhats4dinner.com

Cranberry Morning said...

This looks and sounds delicious and how funny about your aversion to coconut. I love coconut and its texture. (like a Mounds bar?) Thanks again for a another great recipe, Jenn.

Andrea the Kitchen Witch said...

Mmm coconut!! When its toasted like yours its the best :) Great simple sauce, too. But being the sauce queen I'd expect no less :)

Georgia (The Comfort of Cooking) said...

Again, another awesome dinner idea. I would have never thought to "bread" fish with shredded coconut. This sounds delicious, Jenn!

Pam said...

I love anything sweet or savory with coconut - this one is screaming my name.

StephenC said...

Sweetened or unsweetened coconut. The former I assume. There has to be a solution to soggy bottom. Reminds me of an old joke. Bob Dole was asked if he wore boxers or briefs. His answer: "Depends".

Betty Ray said...

Thank you Miss Jenn. I now know what we're doing for dinner tonight! That sauce sounds fabulous.

Jennifurla said...

You are my dream cook right now..your significant other must LOVE u