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!