Congratulations! Your taste buds just won a trip to the tropics. And they won’t even need to deal with airport security or worry about finding a bathing suit. Not a bad deal, huh? Tonight’s dinner is light, fresh and packed with tropical fruit flavor. You’ll be swaying along to the calypso music in your mind.
Tell your taste buds to start packing! Maybe they’ll even let you come along!
Coconut-Crusted Tilapia with Tropical Fruit Salsa
- 4 Tilapia Fillets, approx. 4 oz. each
- 1 cup Sweetened Flaked Coconut
- 1/2 cup Flour
- 1 Egg
- 1/8 cup Milk
- Vegetable Oil
- Assortment of tropical fruit, such as Pineapple, Kiwi, Mango, and Papaya
- 1/2 Lime
- Cayenne Pepper
For the Salsa
Dice about a cup’s worth of tropical fruits. (I used pineapple, mango, and kiwi.) Squeeze the juice from half a lime over the fruit. Sprinkle with a dash of cayenne pepper. Stir to combine. Refrigerate.
For the Coconut-Crusted Tilapia
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray. In a bowl or small baking dish, beat together the egg and the milk. On a plate, combine the flour and coconut. Season the tilapia fillets with a bit of salt. Dip the fillets in the beaten egg mixture. Then, press the fillets in the flour/coconut mixture to coat both sides. Place on the baking sheet and lightly spray or drizzle with a bit of oil. Cook for 10-12 minutes until cooked through and the coconut begins to toast. Top the fish with the tropical fruit salsa. Serve with basmati or jasmine rice.
And did you notice the really adorable quilted hot pad under my plate? It’s a handmade gift from one of my readers! Thanks Mary Jo!