the baker upstairs: coconut-crusted tilapia with fresh peach salsa

8.11.2014

coconut-crusted tilapia with fresh peach salsa

Yum

Hi friends! I have another super easy dinner idea to share with you! I don't know about you, but we love fish at our house. My girls (who certainly have their food preferences and their share of pickiness) both love salmon and tilapia, so they are on the menu regularly. Usually I just pan fry our tilapia in a little butter with some lemon pepper, but I wanted to try something new this time. I saw this recipe on Pinterest, and noticed some super ripe peaches on my counter, and voila! A super easy and flavorful dinner, ready in just a few minutes. The peach-coconut flavor combo is super delicious, and I love the contrast in textures between the juicy peaches and the crunchy coconut. Awesome!

Coconut-Crusted Tilapia with Fresh Peach Salsa

for the salsa:
2 medium ripe peaches, diced
1 tablespoon finely diced onion (I used white, but red would be better)
1 tablespoon chopped cilantro
juice of one lime

for the fish:
4 tilapia fillets
1/4 cup + 1 tablespoon flour, divided
salt and pepper, to taste
2 eggs
1/2 cup shredded coconut
1/2 tablespoon butter

To make the salsa, combine the peaches, onion, cilantro, and lime juice in a small bowl. Mix well and refrigerate while the fish is cooking. To make the fish, set up a dredging station with three shallow dishes. To the first dish, add 1/4 cup flour and the salt and pepper. To the second, add the eggs. To the third, add the coconut tossed with 1 tablespoon of flour. Dip each filet into the flour, then the eggs, and finally the coconut mixture.

When all the fish has been dipped, melt the butter in a large skillet over medium heat. Add the filets and cook 5-7 minutes on each side, or until the coconut is golden and crispy and the fish is cooked through. Serve the fish warm with salsa spooned over the top.


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