Monday, September 6, 2010

Pecan-Coconut Crusted Tilapia

(for two)

2 Tilapia filets
2 eggs, beaten
Unsweetened coconut flakes
Chopped pecans
Red pepper flakes

Mix together the coconut flakes, chopped pecans, and red pepper flakes. One by one, dip tilapia filets into the beaten egg, then into the coconut mixture. You may have to press extra coconut mixture onto the filet if it doesn't stick as well as you'd like. Lay the filets flat on a baking sheet and bake at 375 for 15-20 minutes, or until fish flakes easily and pecans are toasty.

We served ours over a mango and broccoli slaw salad with a lime juice-olive oil vinaigrette.

No comments:

Post a Comment