This Coconut Crusted Tilapia is a delightful twist on a classic, combining tender, flaky fish with a crispy, golden crust. The sweet, nutty aroma of toasted coconut pairs perfectly with the mild, buttery flavor of tilapia, creating a dish that’s both light and satisfying. Ready in just 25 minutes, it’s a quick yet impressive meal that feels indulgent without being heavy.
Each bite offers a satisfying crunch, followed by the melt-in-your-mouth texture of perfectly cooked fish. With only 220 calories per serving, this dish is a guilt-free way to enjoy a tropical-inspired dinner. Whether you’re craving something new or need a speedy weeknight option, this recipe delivers on flavor, texture, and ease.
What You’ll Need for Coconut Crusted Tilapia
- ¼ cup shredded coconut (unsweetened works best for a savory dish)
- ¼ cup Italian breadcrumbs (or substitute with panko for extra crunch)
- ¼ cup whole wheat Ritz crackers, crushed (regular crackers work too)
- ⅓ cup liquid egg whites (or 2 large eggs, lightly beaten)
- 6 tilapia fillets (4 ounces each) (pat them dry for better coating adherence)
How to Make Coconut Crusted Tilapia
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray it with non-stick cooking spray.
- Prepare the coating: In a medium bowl, mix the shredded coconut, breadcrumbs, and crushed crackers. Place the egg whites in a separate shallow bowl.
- Coat the tilapia: Dip each fillet into the egg whites, ensuring it’s fully coated. Then, press it into the coconut crumb mixture, covering both sides evenly. Place the coated fillets on the prepared baking sheet.
- Bake: Place the baking sheet in the oven and bake for 15-20 minutes, or until the tilapia is cooked through and the coating is golden brown. Check at 15 minutes to avoid overcooking.
- Serve: Remove from the oven and let cool slightly. Enjoy your crispy, flavorful tilapia with your favorite sides!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Coconut Crusted Tilapia with a drizzle of mango salsa or a tangy lime-cilantro aioli. For a tropical twist, try a pineapple glaze made with ½ cup pineapple juice, 1 tbsp honey, and a pinch of red pepper flakes. If you prefer something creamy, mix Greek yogurt with a squeeze of lemon and a dash of garlic powder for a quick dipping sauce.
Serve It Right: Presentation and Sides
Pair your tilapia with steamed jasmine rice or a refreshing cucumber salad for a light, balanced meal. For a heartier option, serve it alongside roasted sweet potatoes or grilled asparagus. Garnish with a sprinkle of fresh cilantro or a wedge of lime to add a pop of color and flavor.
Quick Tips for Busy Cooks
Save time by prepping the coconut-crumb mixture ahead of time and storing it in an airtight container. Use pre-crushed crackers or a food processor to speed up the process. If you’re short on time, skip the egg whites and use a light coating of mayonnaise to help the crumbs stick.
Storing and Reheating Made Easy
Store leftover tilapia in an airtight container in the fridge for up to 2 days. To reheat, place it in a preheated oven at 350°F for 5-7 minutes to maintain its crispiness. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze the cooked fillets on a baking sheet before transferring them to a freezer-safe bag.
Recipe Variations to Try
Swap out the tilapia for cod or salmon for a different flavor profile. For a nuttier crust, replace half the coconut with crushed almonds or pistachios. If you’re gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers instead of Ritz. Experiment with spices like paprika or curry powder to add a unique twist.
Coconut Crusted Tilapia
Ingredients
- 1/4 cup shredded coconut
- 1/4 cup Italian breadcrumbs
- 1/4 cup whole wheat ritz crackers, crushed
- 1/3 cup liquid egg whites
- 6 4 ounce tilapia fillets
Instructions
- Preheat oven to 400 degrees
- Place foil on a baking sheet and spray with non-stick spray.
- Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
- Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
- Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won’t burn.)