**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

Tuesday, January 22, 2013

{ Coconut-Pecan Crusted Tilapia & Pineapple Salsa }

I love coconut. You should love it too! I realize this recipe can be "tricky." There are many of you that don’t like coconut and probably even more of you that don’t like fish. But I’m telling you… it’s really delicious! When do I ever steer you wrong? This fish is so delicious it could make you cry. It is not very sweet and is basically tilapia encrusted in coconut and pecans. Best combination ever. It’s super easy too – dip the tilapia then bake! A few squirts of lemon juice is mandatory, as well as the fresh combination of avocado, pineapple, cilantro, lime juice and red onion. But, don't worry I will post that part too... this recipe would also be very good with Mahi mahi. Enjoy!
*serves 2*
  •  2 tilapia filets {if frozen, thaw!}
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut { I may have added more...}
  • 2 egg whites, beaten
  • 1 tablespoon coconut milk {canned}
  • 1 teaspoon garlic powder
  • salt & pepper
1. Preheat oven to 425. Add your pecans and coconut to a food processor. Pulse until they turn into alsmot bread crumbs. NOT until it's a pecan butter!

2. Add your seasoning along with a bit of salt and pepper, and pulse a few more times to incorporate.

3. Whisk your egg whites and coconut milk in a separate, flat bottomed bowl. Also, put your pecan/coconut mixture on a plate or a flat dish.

4. Season tilapia filets with salt and pepper. Then dip each tilapia filet in the egg whites, then coat with the pecan/coconut mixture. Lay on a foil lined baking sheet. If desired, spritz with olive oil to help the crust brown. Bake for 20-25 minutes, or until crust is golden brown and fish is flakey. Once cooked, top with Pineapple avocado salsa {recipe below}, and enjoy!

For the pineapple salsa...
  • 1 avocado, diced
  • 1 cup pineapple, diced
  • 1/2 red onion, diced
  • 1 T. cilantro, chopped
  • 1 jalapeno, seed removed--minced
  • juice from 1/2 lime
  • dash of salt
1. Dice, chop and mince all ingerdients and mix in a bowl. Simple as that. Great on top of fish, or any other meat! YUM!
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1 comment:

  1. Yum yum!This look so mouth-watering. It will give a different taste to any kind of meat dish. I will try this out for the dinner with baked fish fillet.


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