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Tilapia with Coconut Crust and Pecan

Tilapia with Coconut Crust and Pecan


2 eggs ½ cup unsweetened shredded coconut ½ cup chopped pecan nuts from Pecanobre

½ teaspoon of salt ¼ teaspoon of crushed red pepper 4 fillets of tilapia

2 tablespoons of canola oil

Preparation mode:

In a shallow bowl, beat the eggs. In a separate bowl, mix together coconut, pecans, salt and pepper. Dip the fillets in the eggs and then in the coconut mixture, patting them to help the coating stick.

In a large skillet, heat the oil over medium heat. Gradually add the tilapia and cook until the fish is lightly browned and begins to chip easily with a fork, 2-3 minutes on each side. Serve!



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