Coconut-Crusted Tilapia with Mango Salsa (2012 - Week 9)

 
2012 Week 9 Mystery Ingredient: Coconut

After making the coconut bread, I still had some shredded/grated fresh coconut, so I decided to make a healthy dinner using the coconut.  I made my own little recipe.  The coconut was crispy and delicious on the fish.  I paired it with a spinach salad.

Anne's Coconut-Crusted Tilapia with Mango Salsa

Ingredients:
2 tilapia filets
dash salt and pepper
1 egg, beaten
1/2 cup grated or shredded fresh coconut
1/2 cup Panko bread crumbs
  Salsa:
mango, finely diced
tomato, finely diced
onion, finely diced
jalapeno pepper, finely diced
cilantro, chopped
just a little lime juice


Directions:
Sprinkle a little salt and pepper on fish.  Coat in egg mixture.  Combine the coconut and bread crumbs and drag fish through crumbs to evenly coat.  Place on baking sheet and bake at 375º for 12-15 minutes or until fish is flaky and coconut is golden brown.  Top with salsa.