Coconut Panko Crusted Tilapia

Coconut Panko Crusted Tilapia

 

This light, flaky fish is paired well with a quinoa side
and fresh fall vegetables.  The coconut is subtle and flavorful and
makes a delightful, healthy and easy to cook dish.

Ingredients:

• Four tilapia filets
• 1 cup panko crumbs
• 1 can coconut milk
• 1 Tablespoon olive oil
• 1 teaspoon dry mustard
• 1/2 Tablespoon nutmeg
• 1 Tablespoon ginger powder
• 1 Tablespoon paprika
• 1/2 teaspoon red pepper flakes

 

 

 

Directions:

 

1.) Preheat oven to 375 degrees.

2.) In a large glass or ceramic baking dish pour the coconut milk and spread evenly.

3.) In a bowl combine the panko and all of the spices.

4.) Place the tilapia in the coconut milk and coat both sides, then roll the tilapia in the panko mixture, coating both sides. 

5.) Heat the oil in a skillet on the stove over medium high heat. 

6.) Cook the tilapia in the skillet until both sides are golden brown and then place the fish into the baking dish.

7.) Bake for 10-12 minutes or until the fish is golden brown and cooked through the middle.  Enjoy!