Fresh Panko and Coconut Crusted Tilapia
4 tilapia fillets (or any other firm, white fish, such as cod)
1/2 cups coconut cream or milk
½ cups almond meal, ground almonds or almond flour
1 cup finely shredded unsweetened coconut
1 cup panko breadcrumbs
salt and pepper to taste
Old Bay Seasoning
Preheat oven to 350 degrees. Mix together Panko and coconut, salt and pepper and set aside. Pour coconut milk in shallow bowl for dredging.
Pat and dry fish fillets. Sprinkle both sides with a pinch or two of salt and pepper and just a light sprinkle of Old Bay. Dredge fillets first in coconut milk and then in panko and coconut mixture. Turn to ensure everything is coated well. Let them sit at room temperature for 15 minutes.
Spray a baking pan with non-stick spray and carefully lay the fillets on pan. I also use parchment paper to cover my pan before baking fish. Bake at 350 degrees for 12-15 minutes until fish is white and flakes easily in the center.
NOTE: Coconut Cream or Milk is found where they sell ingredients to make mixed drinks at your grocery or liquor stores.
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