Everyone who knows me knows I despise fish. Ever since I was a kid, I couldn’t stand the fishy smell or the texture. I just started eating some seafood such as shrimp and calamari so I figured I would give fish another try. I can’t say it was my favorite meal (simply because I am not a fan of fish) but it did bring out some flavor that I didn’t know existed in fish!
My goal in making fish was to “hide” the fishy taste. I absolutely love coconut on everything so I decided coconut would be my main flavor. I ended up with a nice, crunchy coconut/Panko breading that came out pretty good. This is also very low-fat!
You will need:
- 2 4 oz Tilapia
- 1/2 cup Panko (Japanese style bread crumbs)
- 1/4 cup Coconut Flakes
- 1 egg
- Dash of milk
- fresh lemon wedge
Directions: Beat 1 egg and dash of milk together. Combine coconut and breadcrumbs together in separate bowl.
Roll tilapia in milk/egg mix and coat thoroughly with Panko and coconut mix. Squeeze fresh lemon for additional flavor. Serves 2.
Calories: 125 Fat: 2 grams Carbs: 2.5
2 thoughts on “Panko Coconut Encrusted Tilapia”
Do you bake or fry the fish? You didn’t say in the recipe what to do after you coat it and before you put the lemon over it.
I bake the fish. 🙂