Coconut-almond crusted tilapia

Name: Coconut-almond crusted tilapia
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillet tilapia fillets; 1 lemon; 56.5 ml coconut milk; 56 g almond flour; 46.5 g unsweetened shredded coconut; 0.25 tsps salt; 0.12 tsps black pepper; 0.5 tsps ground ginger; 0.5 tsps dried mint; 4 servings coconut oil

A tasty and nutritious coconut-almond crusted tilapia recipe that is gluten-free, dairy-free, paleolithic, and primal. It serves 4 and is a great main course option. Best enjoyed during special occasions or as a healthy weeknight dinner. High in protein and healthy fats, this dish is a good source of vitamins and minerals.

Ingredients

tilapia fillets

4 fillet

lemon

coconut milk

56.5 ml

almond flour

56 g

unsweetened shredded coconut

46.5 g

salt

0.25 tsps

black pepper

0.12 tsps

ground ginger

0.5 tsps

dried mint

0.5 tsps

coconut oil

4 servings

Method

Pat and dry fish fillets.
Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well.
Let them sit at room temperature for 15 minutes to marinate.
Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.
Cover the bottom of a large skillet with oil and bring to medium heat.
Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.
Transfer to a stack of paper towels to drain and cool slightly.
Serve with Tropical Sweets & Reds Mash.