This coconut pistachio crusted tilapia is oven-baked and makes a fuss-free dinner. Topped with fresh mango salsa, it is bursting with tropical flavors.
Yields 4
This coconut pistachio crusted tilapia is oven baked and makes a ligh and fuss-free dinner. Served with fresh mango salsa and bursting with tropical flavors.
15 minPrep Time
20 minCook Time
Save RecipeIngredients
* 4 tilapia fillets (or any other firm, white fish)
* 2/3 cup of sweetened shredded coconut
* 1/4 cup pistachios, shelled, finely crushed
* 1/4 cup almond flour or flour of your choice
* 1 egg white
* 1 teaspoon of Dijon mustard
* juice from half a lime (reserve the other half for the mango salsa)
* sea salt to taste
* black pepper to taste
* 2 fresh mangos, peeled, pitted and diced
* 1 red bell pepper, diced
* 1 tablespoon of fresh cilantro, chopped
* 1 tablespoon of fresh mint, chopped
* juice from 1/2 lime
* sprinkle of sea salt
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with foil and place a wire rack over the sheet.
- Season fish with lime juice, Dijon mustard, salt and pepper.
- Place flour in one shallow bowl.
- In a separate small bowl, add the egg white and lightly beat with a fork.
- On a large plate, combine the shredded coconut with crushed pistachios.
- One by one, dip the fish in the flour followed by the beaten egg white and finally coat thoroughly in the coconut and pistachio mixture - pressing mixture into the fish so mixture will stick.
- Lay the coated fish on the wire rack.
- Bake fish for about 20 minutes, or until the crust is golden brown and the fish flakes is cooked through and flakes easily. Top with mango salsa and your favorite side or over a bed of rice.
- In a large bowl, combine all the ingredients together and mix. Season with salt and black pepper if desired. Can be served at room temperature or place covered in the fridge until ready to serve.
- Serve with the tilapia.