Almondy Coconutty Tilapia

When I saw this recipe on How Sweet It Is, I knew I would be making it in the near future.

Fish is not something we eat a lot of in our house. We love it, but we never find the perfect situation in which to make it. I feel like fish needs to be made the day that it’s bought…for freshness’ sake, and I always have chicken or beef in the freezer begging to be defrosted. Those land animals are just more convenient for me.

We tried to institute Fish Tuesdays over the summer, but that didn’t last. I wish I had gotten in on the The Cape Ann Fresh Catch (CAFC) Community Supported Fishery (CSF)— then I would have no excuse but to spruce up my diet with fish!

Anyway. We made this tilapia the other night and it was so good! The crust was crunchy and a little bit sweet from the coconut. The fish was tender and tasty! We paired our fish with some lemony kale for a perfect Fish Wednesday.

Almondy Coconutty Tilapia (aka Macaroon Crusted Tilapia by Jessica at How Sweet)


3/4 cup raw almonds

1/2 cup shredded unsweetened coconut

4 Tilapia fillets

2 egg whites

salt & pepper to taste

The Fish.

The Crust.

1. Food process your almonds until coarsely ground.

2. Combine almonds and coconut in a shallow dish for coating.

3. Open your fish. Step back and admire. Snap to and season with salt and pepper.

4. Separate your egg whites from the yolks and beat lightly.

5. Dip a tilapia fillet in egg whites and roll in the almond coconut mix until thoroughly coated.

6. Arrant your fillets on a wire rack over a baking sheet and bake for 20-25 minutes at 425 F.

While your fish is baking, prepare your…

Lemony Kale Salad


Juice of one lemon

1 Tbsp lemon zest

1 Tbsp olive oil

Lots o’ kale (about 4 cups)

This salad is super easy. Just juice and zest your lemon and put everything together into a bowl with the olive oil. Add your kale and toss! That’s IT!

I used my fourth favorite kitchen tool to zest my lemon. It’s handy, but I can really only use it for one thing…

making pretty lemon zest ribbons.

Add the kale to the lemon mixture and toss!

By this time, your fish should be almost done!

Pile your plate high with kale n’ fish!

This dish was so good! The lemon in the kale salad went really well with the fish. I love how simple this recipe is! It’s hard to believe that there are only two ingredients in the crust! YUM. Thanks, Jessica!


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5 Responses to Almondy Coconutty Tilapia

  1. Teenie Foodie March 6, 2011 at 5:44 AM #

    This fish looks delicious.. I’m intrigued by the idea of a coconut crust, sounds great! I’ve been wanting to try tilapia, and this looks nice and easy meal. Thanks for sharing!

    Also, I recently posted up your recipe of valentines tasty treats, which I love. I made a few little changes but this recipe is so great its one of my favourites!

    Teenie Foodie

  2. AllieNic March 7, 2011 at 11:49 AM #

    Hey Teenie! I’m glad you liked the tasty treats! I’m going to check our your modifications! I’m always changing my recipe too: I usually use dates and dried mango for the fruit, and I was thinking of attempting some chocolate hazelnut tasty treats next!

  3. Ann James October 30, 2011 at 9:21 PM #

    Made the talpia tonight, it’s so satisfy, served with a sweet potatoe. I’m on day 7 of the diet, finally starting to feel not hungry. Love the recipes on Allison’s website.


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