Chili Lime Coconut Tilapia

Chili Lime Coconut Tilapia

Spouse made this very delicious fish dish for dinner last night and I absolutely loved it. Tilapia is a great fish to bake because it holds together so well and stays moist at high cooking temperatures.

This dish was inspired by my Coconut Shrimp recipe but instead of frying, I wanted to keep this lighter by baking the fish and ramping up the taste with a very light drizzle of  a very flavorful honey glaze infused with ginger, lime and spicy crushed chili paste.

Light , healthy and very, very delicious, this is a great workday meal that can be on the table in a half hour. We served ours with a simple salad and warm couscous prima vera.

• 2 lbs de-boned tilapia fillets
• Salt and pepper to season
• 2 cups flour
• 2 eggs
• 2 tbsp water
• 2 cups unsweetened dried coconut

Season the tilapia fillets with salt and pepper then dip them in the flour. Next, dip them in an egg wash made from whisking together the eggs and water. From the egg wash, drop the fillets back into the flour, back again into the egg wash and finally into the dried coconut.

Place the fillets onto a parchment lined baking sheet and lightly spray canola oil over the top of the prepared fillets. Don’t crowd the fillets together on the pan. Bake in a preheated 425 degree oven for 15 to 20 minutes until lightly browned. Serve with Ginger Chili Lime Drizzle.

Ginger Chili Lime Drizzle

• ½  cup honey
• zest and juice of one lime
• 1 tsp red chili paste or ½ tsp chili flakes
• 1 tbsp freshly grated ginger
• ¼ tsp salt

Simmer together very gently for 5 minutes. Lightly drizzle over the baked fish fillets.