Tilapia with Coconut Crust and Pecan
Ingredients:
2 eggs ½ cup unsweetened shredded coconut ½ cup chopped pecan nuts from Pecanobre
½ teaspoon of salt ¼ teaspoon of crushed red pepper 4 fillets of tilapia
2 tablespoons of canola oil
Preparation mode:
In a shallow bowl, beat the eggs. In a separate bowl, mix together coconut, pecans, salt and pepper. Dip the fillets in the eggs and then in the coconut mixture, patting them to help the coating stick.
In a large skillet, heat the oil over medium heat. Gradually add the tilapia and cook until the fish is lightly browned and begins to chip easily with a fork, 2-3 minutes on each side. Serve!
Source: https://www.tasteofhome.com/recipes/pecan-coconut-crusted-tilapia/
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