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Chili Lime Coconut Tilapia

Chili Lime Coconut Tilapia
Chili Lime Coconut Tilapia

Spouse made this very delicious fish dish for dinner last night and I absolutely loved it. Tilapia is a great fish to bake because it holds together so well and stays moist at high cooking temperatures.

This dish was inspired by my Coconut Shrimp recipe but instead of frying, I wanted to keep this lighter by baking the fish and ramping up the taste with a very light drizzle of  a very flavorful honey glaze infused with ginger, lime and spicy crushed chili paste.

Light , healthy and very, very delicious, this is a great workday meal that can be on the table in a half hour. We served ours with a simple salad and warm couscous prima vera.

  • 2 lbs de-boned tilapia fillets
  • Salt and pepper to season
  • 2 cups flour
  • 2 eggs
  • 2 tbsp water
  • 2 cups unsweetened dried coconut
Season the tilapia fillets with salt and pepper then dip them in the flour. Next, dip them in an egg wash made from whisking together the eggs and water. From the egg wash, drop the fillets back into the flour, back again into the egg wash and finally into the dried coconut.

Place the fillets onto a parchment lined baking sheet and lightly spray canola oil over the top of the prepared fillets. Don’t crowd the fillets together on the pan. Bake in a preheated 425 degree oven for 15 to 20 minutes until lightly browned. Serve with Ginger Chili Lime Drizzle.

Ginger Chili Lime Drizzle
  • ½  cup honey
  • zest and juice of one lime
  • 1 tsp red chili paste or ½ tsp chili flakes
  • 1 tbsp freshly grated ginger
  • ¼ tsp salt
Simmer together very gently for 5 minutes. Lightly drizzle over the baked fish fillets.

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Week 13: Seafood Frenzy Friday | Carrie’s Experimental Kitchen

Wednesday 26th of August 2020

[…] Chili Lime Coconut Tilapia […]

Heather313

Tuesday 16th of October 2012

Due to having to avoid wheat and sugar, I drizzled lime juice over the tilapia, used corn meal instead of wheat flour, and added the chili pepper to the corn meal and ginger to the egg wash. The only unsweetened coconut I could get was flaked, but it tasted great served with lemon pepper asparagus!

California Callie

Monday 23rd of April 2012

It's a great dish to share with friends at weekends. So much easier to make...

Carrie's Experimental Kitchen

Friday 6th of April 2012

Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/04/week-13-seafood-frenzy-friday.html

AnDee

Thursday 29th of March 2012

A great recipe for a pescatarian like me!

{and fairly inexpensive for a starving artist like me too!}

Thank you.

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