Ingredients for Coconut Tilapia
- About 1 pound tilapia fillets
- Egg
- Water
- Cornstarch
- 1 cup unsweetened coconut flakes
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Peanut Butter
- Curry Sauce
- Garlic
- Lime Juice
- Red Chili Pepper Flakes
- Soy Sauce
- Ginger
- Sage
- Brown Sugar
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How to Make Coconut Tilapia
- Preheat oven to 350°F (175°C).
- In a shallow dish, combine 1 cup unsweetened coconut flakes, 1 tablespoon curry powder, 1 teaspoon garlic powder, and ½ teaspoon paprika. Mix well.
- In a separate shallow dish, whisk together 1 large egg, ¼ cup water, and ⅓ cup cornstarch.
- Dip each tilapia fillet (about 1 pound total) in the egg mixture, ensuring it's fully coated.
- Press the coated fillets into the coconut mixture, pressing firmly to adhere. For best results, use your hands (optional: wear plastic gloves).
- Lightly grease a baking sheet with cooking spray or butter.
- Place the coated fillets on the prepared baking sheet.
- Bake for 12-14 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the tilapia bakes, prepare the peanut sauce: In a small bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon rice vinegar, and 1 tablespoon water. Adjust to your taste.
- Once the tilapia is baked, broil for 1-2 minutes for extra crispiness (optional).
- Serve the coconut curry tilapia immediately, drizzled with the peanut sauce. Garnish with fresh cilantro or lime wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
195g
Fat
184g
Carbs
37g
