Coconut Crusted Tilapia

One word: yum.

After a day at the beach, we were in the mood for seafood and something tropical. I found the recipe here, and only changed the “salsa” because I didn’t have all the fruit it called for. I also increased the quantities for the fish. To get started in the vending machine business in Newcastle go to

Here’s how I made it.

Coconut Crusted Tilapia with Citrus Salsa

  • One bag of frozen tilapia filets, thawed (from Aldi, 6 filets)
  • 4 eggs, beaten
  • 1 heaping cup flour
  • 1 heaping cup plain (unflavored) breadcrumbs
  • 1 heaping cup sweetened shredded coconut
  • Vegetable oil to cover the bottom of the pan about 1/8-1/4″
  • 1 can pineapple chunks, drained
  • 1 can mandarin oranges, drained
  • 2 small limes, peeled and cut into small pieces (save a few lime wedges for garnish)
  • 1 tsp sugar, optional

Mix the fruit together (except the lime wedges) and sprinkle with sugar. Set aside.

Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You’ll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.

Heat vegetable oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown and cooked through. Remove from heat and set aside on a paper towel to drain excess oil.

Place each fillet on a plate and spoon salsa over top. Squeeze lime wedges over the top.

We just served it with some tortilla chips, but it would also be good with rice and salad.