Coconut-Almond Crusted Tilapia

8 steps · 45 min total

1. 01

   Dry the Fish

   Pat the tilapia fillets dry with paper towels. This helps the marinade and breading adhere better.
2. 02

   Marinate the Tilapia

   Sprinkle both sides of the dried fillets with a pinch or two of salt and pepper. Squeeze the juice from 1/2 of the lemon over the fish, then drizzle with 1/4 cup coconut milk.

   Turn the fillets gently to ensure they are well coated on all sides.

3. 03

   Rest the Fish

   Let the marinated fillets sit at room temperature for 15 minutes. This allows the fish to absorb some of the lemon and coconut milk.
4. 04

   Prepare the Breading

   While the fish rests, prepare the breading. In a shallow bowl, combine the 1/2 cup almond flour, 1/2 cup shredded coconut, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/2 teaspoon ground ginger, and 1/2 teaspoon mint. Mix well to combine.
5. 05

   Heat the Oil

   Cover the bottom of a large skillet with oil (about 4 servings worth, depending on your pan size) and bring it to medium heat. You want the oil shimmering but not smoking.
6. 06

   Pan-Fry the Fish

   Carefully lay the breaded fillets into the hot skillet. Cook for three to five minutes per side for thin fillets, or a bit longer if they are thicker. Flip the fish halfway through cooking.

   You're looking for both sides to be deep golden brown and the fish to flake easily with a fork when done.

7. 07

   Drain and Cool

   Transfer the cooked fillets to a stack of paper towels to drain any excess oil and cool slightly before serving.
8. 08

   Serve

   Serve the coconut-almond crusted tilapia alongside Tropical Sweets & Reds Mash, or your favorite side dish.