Description
This Coconut Crusted Tilapia recipe features tender tilapia fillets marinated in creamy coconut milk, then coated with a flavorful spiced shredded coconut crust and baked to perfection. The combination of aromatic spices and crunchy coconut creates a deliciously exotic and healthy seafood dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
Tilapia and Marinade
- 4 (6 ounce) tilapia fillets
- 1 (14 ounce) can of coconut milk
Coating
- 1 cup shredded coconut
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon powdered garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tilapia.
- Marinate Fish: Cover the tilapia fillets with the coconut milk and refrigerate for at least 10 minutes, allowing the flavors to infuse and the fish to tenderize. For best flavor, you can marinate up to 24 hours.
- Prepare Coconut Coating: In a shallow dish, combine shredded coconut with cumin, paprika, powdered garlic, ground ginger, turmeric, and cayenne pepper to create a flavorful crust mix.
- Season and Coat Tilapia: Remove the marinated tilapia from the refrigerator, sprinkle both sides with kosher salt, then evenly coat each fillet on both sides with the spiced coconut mixture.
- Bake: Arrange the coated fillets on a parchment-lined baking sheet. Bake for 15 minutes or until the fish flakes easily with a fork, and the coconut crust becomes golden and crisp.
- Serve: Remove from the oven and serve immediately for the best texture and flavor.
Notes
- Marinating the fish longer will deepen the coconut flavor and improve tenderness.
- Use fresh or unsweetened shredded coconut for a natural flavor without added sugars.
- If you prefer a crispier crust, you can briefly broil the tilapia for 1-2 minutes after baking, watching carefully to avoid burning.
- Serve with a fresh citrus salsa or steamed vegetables for a well-rounded meal.
