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Coconut Crusted Tilapia Recipe

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3.8 from 72 reviews

This Coconut Crusted Tilapia recipe features tender tilapia fillets marinated in rich coconut milk and coated with a flavorful blend of shredded coconut and aromatic spices. Baked to perfection, this dish offers a delightful combination of crispy crust and flaky fish, making it a quick and delicious meal for seafood lovers.

Ingredients

Fish and Marinade

  • 4 (6 ounce) tilapia fillets
  • 1 (14 ounce) can of coconut milk

Crust Mixture

  • 1 cup shredded coconut
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon powdered garlic
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the tilapia with the coconut crust.
  2. Marinate Fish: Submerge the tilapia fillets in the coconut milk, ensuring they are fully coated. Marinate the fish in the refrigerator for at least 10 minutes, and up to 24 hours for deeper flavor infusion.
  3. Prepare Coconut Mixture: In a plate, combine the shredded coconut with cumin, paprika, powdered garlic, ground ginger, turmeric, and cayenne pepper. Mix well to create the spice-coated coconut crust.
  4. Season and Coat Fish: Remove the tilapia from the refrigerator and sprinkle both sides evenly with kosher salt. Then, thoroughly coat each side of the tilapia fillets with the prepared coconut and spice mixture, pressing gently to adhere.
  5. Bake the Tilapia: Arrange the crusted tilapia fillets on a parchment-lined baking sheet. Bake in the preheated oven for 15 minutes or until the fish is opaque, flakes easily with a fork, and the crust is golden and crisp.
  6. Serve Immediately: Remove from the oven and serve the tilapia hot to enjoy the perfect balance of crunchy crust and tender fish.

Notes

  • Marinating the tilapia for longer (up to 24 hours) intensifies the coconut flavor and helps tenderize the fish.
  • Using fresh shredded coconut enhances the texture and taste of the crust, but dried unsweetened coconut can be substituted if necessary.
  • Adjust cayenne pepper quantity to control the heat level according to your preference.
  • For easier cleanup, line your baking sheet with parchment paper before placing the fillets.
  • This dish pairs well with steamed vegetables or a fresh salad for a well-rounded meal.

Find it online: https://justsosavory.com/coconut-crusted-tilapia-recipe/