Coconut Crusted Tilapia with Citrus Salsa


4 tilapia filets
3 eggs (beaten)
1 cup flour
1 cup plain unflavored breadcrumbs
1 cup shredded coconut
1/4 cup coconut oil
1 pink grapefruit (it’s sweeter than the white)
1 orange
1 lime
1 teaspoon sugar

Make Citrus Salsa (see below).

Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You’ll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.

Heat 1/4 cup of coconut oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil.

Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro. Serves 4.

Citrus Salsa:

Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don’t want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you’re ready to serve.

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1 comment:

Frederick said...

Hello Dianne,

Love Tilapia and of course, Coconut Oil. Me and my wife are always on the lookout for coconut oil, milk, meat. etc. recipes. Thanks a lot for this.

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