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Pecan-Coconut Crusted Tilapia

When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. —Caitlin Roth, Chicago, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 large eggs
  • 1/2 cup unsweetened finely shredded coconut
  • 1/2 cup finely chopped pecans
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tilapia fillets (6 ounces each)
  • 2 tablespoons canola oil

Directions

  • In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere.
  • In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.
Editor's Note
Look for unsweetened coconut in the baking or health food section.
Nutrition Facts
1 fillet: 380 calories, 26g fat (8g saturated fat), 129mg cholesterol, 377mg sodium, 4g carbohydrate (1g sugars, 3g fiber), 35g protein.

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