Best 9 Coconut Mango Encrusted Tilapia Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Coconut mango encrusted tilapia is a delectable dish that combines the sweet and tangy flavors of mango with the nutty flavor of coconut, all while showcasing the mild and flaky texture of tilapia. This recipe offers a unique twist on a classic fish dish, creating a flavorful and visually appealing meal that's sure to impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-MANGO TILAPIA



Coconut-Mango Tilapia image

Friends always request this recipe with its intriguing tropical taste. A sweet mango puree nicely complements the couscous and fish.-Jessie Apfe, Berkeley, California.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup light coconut milk
2 tablespoons lime juice
2 large mangoes, peeled and diced
3 tablespoons brown sugar
4-1/2 teaspoons minced fresh gingerroot
4 tilapia fillets (4 ounces each)
COUSCOUS:
3/4 cup light coconut milk
1-1/2 teaspoons minced fresh gingerroot
2/3 cup uncooked couscous
2 tablespoons minced fresh cilantro

Steps:

  • Place the first five ingredients in a blender; cover and process until smooth. Pour 1 cup mixture into a large resealable plastic bag. Add fish; seal bag and turn to coat. Refrigerate at least 2 hours. Cover and refrigerate remaining mixture for sauce., Drain fish, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over high heat or broil 3-4 in. from heat 3-5 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a small saucepan, bring coconut milk and ginger to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until liquid is absorbed. Add cilantro; fluff with a fork. Serve fish with couscous and reserved sauce.

Nutrition Facts : Calories 350 calories, Fat 10g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

COCONUT CRUSTED TILAPIA WITH MANGO SALSA



Coconut Crusted Tilapia with Mango Salsa image

This Coconut Crusted Tilapia with Mango Salsa is delicious served for lunch or dinner, and makes great fish tacos, too!

Provided by Sandy

Time 40m

Number Of Ingredients 12

2 12 oz packages tilapia, thawed
1 1/4 cup toasted coconut chips (I buy at Costco)
1 1/4 cup Panko breadcrumbs
3/4 tsp. paprika
3/4 tsp. salt
3 eggs + 1 Tbsp. water
3/4 cup flour
About 1/2 cup olive oil for pan
2 mango (peeled and diced into small pieces)
1 cup red onion (diced, divided)
3 lime (juiced)
1/2 cup chopped cilantro

Steps:

  • Wash and dry filets. Pat dry with paper towels. Cut into smaller increments (about four per filet); set aside.
  • In another flat bowl, beat the eggs and water together.
  • Place the flour in another flat bowl.
  • In another flat bowl or pie pan, crush the coconut and Panko together to break up the coconut chips.
  • Dip each filet into the egg mixture, then into the flour, and shake off excess. Then press each filet into the coconut breading mixture until coated.
  • In a large frying pan on medium heat, warm the oil for about 5 minutes. Do a test to see if the pan is hot enough by adding a sprinkle of water, to see if it sizzles.
  • Place each prepared filet (dipped in egg, flour, and then coconut mixture) into pan; the oil should surround the fish.
  • Cook 2-4 minutes per side (depending on thickness-if fish is thick, cook longer and slower), until the breading is golden brown.
  • Place the diced mango, 1/2 cup red onion, cilantro, and the juice of 1 fresh lime in a small bowl.
  • Serve the mango salsa on top of the fish.

COCONUT CRUSTED TILAPIA



Coconut Crusted Tilapia image

Categories     Main Course

Yield 6

Number Of Ingredients 5

1/4 cup shredded coconut
1/4 cup Italian bread crumbs
1/4 cup Whole Wheat Ritz crackers (crushed)
1/3 cup liquid egg whites
6 (4 ounce) tilapia fillets

Steps:

  • Preheat oven to 400 degrees
  • Place foil on a baking sheet and spray with non-stick spray.
  • Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
  • Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
  • Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

Nutrition Facts : Servingsize 1 serving, Calories 719 kcal, Fat 38 g, SaturatedFat 22 g, Cholesterol 53 mg, Sodium 789 mg, Carbohydrate 56 g, Sugar 6 g, Protein 39 mg

MANGO-LICIOUS TILAPIA



Mango-licious Tilapia image

My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!

Provided by Anonymous

Categories     Seafood     Fish     Tilapia

Time 22m

Yield 4

Number Of Ingredients 15

4 tilapia fillets
2 tablespoons olive oil
1 ½ tablespoons grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
¼ cup chopped fresh cilantro
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C.)
  • In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  • Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  • While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 21.2 g, Cholesterol 41.4 mg, Fat 16 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 561.6 mg, Sugar 11.7 g

COCONUT-CRUSTED TILAPIA (PALEO)



Coconut-Crusted Tilapia (Paleo) image

Serve with green veggies.

Provided by RACH7H

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3 eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

Steps:

  • Heat coconut oil in a skillet over medium-high heat.
  • Mix unsweetened coconut, coconut flour, and salt together on a plate.
  • Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
  • Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g

COCONUT-MANGO ENCRUSTED TILAPIA



Coconut-Mango Encrusted Tilapia image

I found this on a recipe card in a local grocery store. I thought it sounded great. I wanted to post it before I lost the card.

Provided by Margie99

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups broken tortilla chips
1/3 cup shredded coconut
1/3 cup diced dried tropical fruit, bits
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons minced red bell peppers
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 lb tilapia fillets or 4 (4 ounce) tilapia fillets, thawed if frozen

Steps:

  • Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
  • Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
  • Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA



Coconut-Crusted Fish Fillets With Mango Salsa image

This is a tasty and quick way to fry up some fish for dinner, this coconut-crusted fish is delicious paired with the fresh mango salsa.

Provided by Marian Blazes

Categories     Dinner     Entree

Time 35m

Yield 4

Number Of Ingredients 22

For the Mango Salsa:
1 ripe mango (peeled and finely diced)
1/4 cup red onion (finely chopped)
Juice of 1/2 lime
1/4 cup red pepper (finely chopped)
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons fresh cilantro (coarsely chopped)
1/2 teaspoon curry powder
Dash salt and pepper to taste
For the Fillets:
1 cup sweetened coconut (shredded)
4 firm white fish fillets (such as whiting)
2/3 cup all-purpose flour (divided)
1/2 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or to taste)
1 egg
2 tablespoons olive oil
2 tablespoons butter

Steps:

  • Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
  • Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
  • In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
  • Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
  • Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
  • Spoon a bit of the mango salsa on each fillet and serve.

Nutrition Facts : Calories 705 kcal, Carbohydrate 55 g, Cholesterol 180 mg, Fiber 6 g, Protein 44 g, SaturatedFat 13 g, Sodium 485 mg, Sugar 28 g, Fat 36 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g

PECAN-COCONUT CRUSTED TILAPIA



Pecan-Coconut Crusted Tilapia image

When I have guests with dietary restrictions, tilapia coated in pecans and coconut makes everyone happy. It's gluten-free and loaded with flavor. -Caitlin Roth, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

2 large eggs
1/2 cup unsweetened finely shredded coconut
1/2 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 tilapia fillets (6 ounces each)
2 tablespoons canola oil

Steps:

  • In a shallow bowl, whisk eggs. In a separate shallow bowl, combine coconut, pecans, salt and pepper flakes. Dip fillets in eggs, then in coconut mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. In batches, add tilapia and cook until fish is lightly browned and just begins to flake easily with a fork, 2-3 minutes on each side.

Nutrition Facts : Calories 380 calories, Fat 26g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 3g fiber), Protein 35g protein.

COCONUT TILAPIA



Coconut Tilapia image

I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.

Provided by jpatel02004

Categories     One Dish Meal

Time 25m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 17

2 tilapia fillets
1 egg
1/4 cup water
1/3 cup cornstarch
1 1/2 cups coconut flakes
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon peanut butter
2 tablespoons curry sauce (can be bought in stores or can be made by combining coconut milk and green curry powder)
1 teaspoon minced garlic
1/4 teaspoon lime juice
1/4 teaspoon red chili pepper flakes
1/4 teaspoon soy sauce
1 pinch ginger
1 pinch sage
1/4 teaspoon brown sugar (optional)

Steps:

  • In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
  • In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
  • Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
  • Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
  • While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
  • Broil the fillets for a few minutes until golden.
  • Serve the fillets on a plate and scoop the peanut sauce on the side.

Tips:

  • Use fresh tilapia fillets for the best flavor and texture.
  • If you don't have coconut flour, you can use almond flour or crushed macadamia nuts.
  • To make the crust extra crispy, preheat your oven to 450°F before baking the tilapia.
  • If you don't have an air fryer, you can bake the tilapia in the oven at 400°F for 12-15 minutes, or until cooked through.
  • Serve the tilapia with your favorite dipping sauce, such as mango salsa, sweet and sour sauce, or tartar sauce.

Conclusion:

With its crispy coconut-mango crust, tender flesh, and tropical flavors, this Coconut Mango Encrusted Tilapia is a delicious and easy-to-make dish perfect for any occasion. Whether you're looking for a healthy weeknight dinner or a special dish to serve at your next party, this recipe is sure to please everyone. So next time you're looking for a tasty and healthy seafood dish, give this Coconut Mango Encrusted Tilapia a try! You won't be disappointed.

Related Topics