[pe2-image src=”http://lh4.ggpht.com/-zSagqwU9KAk/U5UxCVw9eqI/AAAAAAAAPtc/WMJr0Rm8Rs0/s144-o/Coconut%252520pistachio%252520crusted%252520tilapia%252520-%252520Life%252520made%252520Sweeter8.jpg” href=”https://picasaweb.google.com/104357654632449509020/Blog502#6022773992949906082″ caption=”Coconut pistachio crusted tilapia – Life made Sweeter8.jpg” type=”image” alt=”Coconut pistachio crusted tilapia – Life made Sweeter8.jpg” pe2_single_image_size=”w450″ pe2_img_align=”center” ]
This coconut pistachio crusted tilapia is oven-baked and makes a light and fuss-free dinner. Topped with fresh mango salsa, it is bursting with tropical flavors.
With the consistent warm and sunnier days here, my small collection of veggies and herbs have, to my surprise, been flourishing nicely considering the black thumb I have.
My lil guy has been getting a kick helping me water the sprouts and watching them grow. It’s been fun watching his reaction every time he plucks a new veggie or herb and into his mouth.
A few of his favorites that really surprised me this year are kale, mint and cilantro. Kiddos are so unpredictable – one minute they love something and the next minute they won’t touch it. He wasn’t too fond of these green guys last year so I’m really happy to see that he’s enjoying them – at least for now.
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Fish is something he is actually a big fan of too so we usually have that on our meal rotation at least twice a week.
This Coconut Pistachio Crusted Tilapia was another winner with him and the hubs.
It’s a quick and tasty dish that comes together easily. Served with a heaping of mango salsa, the sweet and sour tropical flavors go beautifully with the crispy nutty fish.
The Dijon mustard lends a spiced up kick to the fish and the crunchy coating comes from dipping the fillets in almond flour, a beaten egg white and a mix of shredded coconut and crushed pistachios.
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Topped with some fresh mango salsa with mint and cilantro, the bright tropical flavors will surely transport you back to the turquoise water and sandy beaches of your favorite island.
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This flavorful and healthy oven-baked dish is quick and easy to put together making it perfect for any night of the week.
It has quickly become a a staple in our house and hopefully you’ll enjoy it as much as we did.
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.
Adapted from: epicuriuos