Panko Coconut Encrusted Tilapia

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

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2 thoughts on “Panko Coconut Encrusted Tilapia

  1. Barbie says:

    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 appreciate all of your comments! XXo

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