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Coconut Crusted Tilapia with Mango Salsa





Serves 4 |
Lightly crispy, tender, sweet and savory.
Ingredients:
4 tilapia fillets |
1 cup unsweetened shredded coconut |
1/2 cup panko breadcrumbs |
1 egg |
Salt, to taste |
Ground black pepper, to taste |
1 mango, diced |
1/4 red onion, finely chopped |
2 tablespoons lime juice |
Directions:
- Preheat the oven to 400° F. Line a baking sheet with parchment paper.
- Combine the shredded coconut and panko breadcrumbs in a mixing bowl. Season with a sprinkling of salt and pepper.
- Crack and beat the egg in a separate bowl.
- Dip each tilapia fillet in the beaten egg then dip into the coconut-breadcrumb mixture. Place the battered tilapia on the baking sheet.
- Place the baking sheet in the oven. Bake for 15-20 minutes, until coating is golden brown.
- In a mixing bowl, stir together the diced mango, red onion and lime juice.
- Transfer the tilapia fillets to serving plates. Spoon mango salsa over top. Enjoy!
Main Ingredient: | Fish Fillet |
Cooking Method: | Bake |
Course: | Dinner, lunch |
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