379 kcalCoconut-Almond Crusted Tilapia
35 min serves 4
39gprotein9gcarbs23gfat
Ingredients
- •4 fillets tilapia
- •1 lemon
- •¼ cup coconut milk
- •½ cup almond flour
- •½ cup dried shredded coconut
- •¼ teaspoon salt
- •⅛ teaspoon pepper
- •½ teaspoon ground ginger
- •½ teaspoon mint
- •oil
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Method
Adapted from foodista.com
- Pat and dry fish fillets.
- Sprinkle both sides with a pinch or two of salt and pepper.
- Squirt juice from ½ of the lemon.
- Drizzle the coconut milk over top.
- Turn to ensure everything is coated well.
- Let them sit at room temperature for 15 minutes to marinate.
- Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.
- Cover the bottom of a large skillet with oil.
- Bring to medium heat.
- Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.
- Transfer to a stack of paper towels to drain and cool slightly.
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Recipe and photo by Live Better AI. Adapted from foodista.com.