Coconut Almond Crusted Tilapia

by Marla on May 14, 2010 · 35 comments

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Light and tasty fish perfectly seasoned.

If you are looking for a simple, quick and delicious meal look no further. Coconut and almonds pair wonderfully with flakey tilapia. A healthy and balanced meal for lunch, dinner and perfect for Project Lunch Box too! I paired it with my tasty  Roasted Asparagus with Gruyére and Smoked Paprika.

Cheesy roasted asparagus with delicious fish.

You can also take your crusted tilapia on a picnic.

Must healthier than take-out fried chicken….ya know?!

Light, low fat crusted Tilapia.

Coconut Almond Crusted Tilapia

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-3 servings

Coconut Almond Crusted Tilapia


  • 1 lb of Tilapia Filets
  • 1/4 cup Unsalted Almonds
  • 1/4 cup Unsweetened Dried Coconut Flake
  • pinch of Salt (use if your Almonds are unsalted)
  • pinch of Black Pepper
  • spray Olive Oil
  • fresh or dried Italian Parsley


  • Pre-heat oven to 375 degrees F. Line a baking sheet with a Silpat liner or parchment paper. Combine almonds, coconut and salt & pepper. Pulse in food processor until well combined. It should be the texture of breadcrumbs. Lay tilapia on baking sheet. Sprinkle with garlic salt. Sprinkle nut/coconut mixture on top of each filet. Spray tops of each filet with olive oil. Bake for about 20 minutes, until top is lightly browned and tilapia is cooked through & flakey.
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