Coconut Encrusted Tilapia
This coconut encrusted tilapia recipe is richly flavored and wonderfully spiced.
I had this delicious dish at a friend's house a week ago, and I promptly told him I was stealing the recipe for my blog. It's a super flavorful recipe (look at all those spices!), and even though it takes 40 minutes+, it's mostly hands-off.
I've been working on putting together my fall editorial calendar for the blog. I've got a lot of ideas for stews and warming salads (adding lentils, braised shallots, etc). I'm so excited for the weather to turn a little chilly - I know this is not a popular sentiment!! For the past several years I lived in a very warm climate and the coldest it would get was around 58 degrees F (14 C). So, it's exciting thinking about wearing coats and scarves and boots. I know I'll pretty much curl up and freeze as soon as the first frost hits, so that's spurred on my warming fall and winter foods planning.
I'm still enamored with the local farmer's market though and I bought way too many melons this past weekend. I've got a melon salad idea, but I keep cutting out little pieces of melon to munch on, so hopefully there's enough left for the recipe and photos I'd like to take.
I also registered to vote at the market - there was a table with forms and information which I thought was a great idea. If you're a US citizen, you can still register to vote in your state or if you're living abroad register here online (I also found this page helpful), but do it quickly as it can take several weeks to receive your voting registration card. That's my little stump speech done...I've been watching a lot of Parks & Rec lately so I actually had a dream last night about giving a campaign speech.
Please enjoy this delicious coconut encrusted tilapia recipe! Send me a photo of you make it! :)
Coconut Encrusted Tilapia
Makes 2 Servings | Prep Time: 10 minutes | Total Time: 40 to 45 minutes
2 tilapia fillets
1 (14 ounce) can coconut milk
2 cups shredded coconut, fine or coarse
1 tablespoon cumin
1 teaspoon salt
1/4 teaspoon powdered garlic
1/8 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground ginger
Preheat the oven to 375 degrees.
Cover the tilapia in the coconut milk and let sit in the fridge for at least 10 minutes.
Combine the coconut, salt, and spices on a plate and spread thinly.
Remove the tilapia from the fridge and coat each side with the coconut mixture.
Place fillets in a baking dish and top with any remaining coconut mixture.
Bake for 25 to 30 minutes. Serve immediately, with a side of greek salad or arugula salad.