Wednesday, March 6, 2013

coconut crusted tilapia with avocado mango salsa.

this is probably one of the fanciest yet easiest dishes i've ever made. without a recipe. in less than 40 minutes (including a shower during baking time). and it's healthy. what. even.

i had a little too fun last weekend at Target and one of the things i found was tilapia, amongst a crockpot, some nailpolish, laundry detergent, and cereal of course. i've been trying to make more substantial homemade meals so that i don't snack on dark chocolate covered pretzels until the wee hours of the night (guilty as charged), and one of my ideas was to make something like a simple baked fish with a side of veggies and rice or something...
but this? this is soooo much better than that. and equally as healthy. 

coconut crusted tilapia with avocado mango salsa
for 2 filets

2 frozen and defrosted tilapia filets
1 lightly beaten egg white
3/4 cup shredded coconut (either sweetened or unsweetened)
1/2 cup panko flakes
1/2 of a mango
1/2 of an avocado
1/4 cup (or so) diced cucumber
2 tbsp chopped red onion
2 tbsp lime juice (or more)

for the tilapia: preheat the oven to 325 degrees fahrenheit. toast coconut in a pan over low heat for about 5 minutes or until flakes turn slightly brown, stirring constantly. place egg white in one bowl and mixed toasted coconut & panko flakes in another. pat the tilapia filets completely dry and then dip into egg white. completely coat fish in the flake mixture (the coconut kept falling off my fish, but i just used my hands to put more on and press it down). bake on a baking sheet on tin foil or parchment paper for 25 minutes.

for the salsa: dice mango and avocado in small squares and combine with diced cucumber and red onion. coat in lime juice and mix well. 



xo jordan

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