Best Coconut Crusted Tilapia With Citrus Salsa Recipes

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BUTTER-BAKED TILAPIA AND COCONUT RICE



Butter-Baked Tilapia and Coconut Rice image

A not too heavy but satisfying meal. Good for a hot day! The butter-baking makes the fish tender and juicy, with a nice zest from the lemon-pepper!

Provided by Wolf

Time 30m

Yield 2

Number Of Ingredients 7

2 teaspoons olive oil, or to taste
1 cup long-grain rice
2 cups coconut milk
salt and ground black pepper to taste
2 (5 ounce) fillets tilapia
1 pinch lemon-pepper seasoning, or to taste
1 stick salted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
  • Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
  • Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
  • Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

Nutrition Facts : Calories 1373.8 calories, Carbohydrate 80.4 g, Cholesterol 173.9 mg, Fat 101.5 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 73.1 g, Sodium 539.2 mg, Sugar 0.2 g

PECAN-COCONUT CRUSTED TILAPIA



Pecan-Coconut Crusted Tilapia image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.

TILAPIA WITH CITRUS SAUCE



Tilapia with Citrus Sauce image

The lemon, lime and orange sauce adds zest to this flaky, delicate-flavored fish. -Francis Garland, Anniston, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup 2% milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 tilapia fillets (4 ounces each)
Olive oil-flavored cooking spray
3 garlic cloves, minced
1 tablespoon butter
2 teaspoons olive oil
1/2 small lemon, sliced
1/2 medium lime, sliced
1/2 small navel orange, sliced
3 tablespoons lemon juice
3 tablespoons lime juice
2 tablespoons orange juice
2 green onions, finely chopped

Steps:

  • Place milk in a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip fish in milk, then coat with flour mixture., Spray fillets with cooking spray. In a large nonstick skillet, cook fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same pan, saute garlic in butter and oil for 1 minute. Add the lemon, lime and orange slices, juices and onions; cook 1 minute longer. Serve with fish.

Nutrition Facts : Calories 197 calories, Fat 8g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 142mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

COCONUT-CRUSTED TILAPIA (PALEO)



Coconut-Crusted Tilapia (Paleo) image

Serve with green veggies.

Provided by RACH7H

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3 eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

Steps:

  • Heat coconut oil in a skillet over medium-high heat.
  • Mix unsweetened coconut, coconut flour, and salt together on a plate.
  • Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
  • Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g

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