Coconut Tilapia

Coconut Tilapia from Kaye's CupboardThis is the only photo I got of this meal, and this one was just the one I sent my husband to let him know dinner was ready. I cooked extra, assuming I could take more pictures later with the leftovers, but the five of us demolished every bit of it! This is a really quick and easy meal; very little prep, bakes fast, and it’s easy to keep everything on hand. The coconut adds a nice, sweet flavor that we all loved!

  • 2/3 cup coconut, plain or toasted
  • 1 package Shake ‘n Bake Chicken Coating mix
  • 1/8 tsp cayenne (optional)
  • 1 egg (or egg substitute)
  • 5 tilapia fillets

1. Preheat oven to 375. Combine coconut, Shake ‘n Bake, and cayenne in a small bowl; set aside. Whisk egg in a separate small bowl.

2. Dip tilapia in egg, then in coconut mixture, coating completely, and pressing coating into tilapia. Place on broiler pan; bake 12-15 minutes, or until fish flakes easily with a fork.

{Kudos to Shake ‘n Bake box- originally “Coconut Shrimp”}


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