This coconut crusted tilapia recipe is richly flavorful and wonderfully spiced. You can make this recipe with any white fish fillet, but we chose tilapia because it’s abundant and reasonably priced!
How to Chose the Best White Fish
White fish is a generic term that encompasses several types of fish, that tend to be plentiful, quick-cooking, and mildly flavored. Regionally, there may be many types of white fish – including tilapia, haddock, sole, flounder, grouper, sea bass, and snapper.
To make sure you get the freshest and best fish, choose a white fish that smells the least fishy. It should be firm and not slimy.
What You’ll Need to Make this Coconut Fish
This recipe doesn’t take much to make! You’ll only need some tilapia (or other white fish) fillets, coconut milk, kosher salt, spices (cumin, paprika, turmeric, garlic powder, ground ginger, and cayenne), and shredded coconut.
How to Make Coconut Crusted Tilapia
- Marinate – allow the fish fillets to marinate in coconut milk for at least ten minutes (and up to 24 hours)
- Mix the Crust – mix the spices and coconut together and spread on a plate. Coat the fillets in the coconut.
- Bake – Bake the fish for 15 minutes at 400 F, or until it flakes apart.
More Fish Recipes You’ll Love
If you love fish recipes, try some of our other favorite pescetarian meals!
- Easy & Delicious Pescetarian Recipes
- Spinach Feta Stuffed Salmon
- Poached Sea Bass
- Salmon with Blueberries
Tips for Making this Recipe
- You can make this recipe with finely shredded coconut (like what’s pictured above) or with larger flakes. It gets a little crispier with the large flakes, but I think the spices mix better with the finely shredded coconut.
- White fish is done when it reaches an internal temperature of 145 degrees F. You can check this with an instant-read thermometer or just make sure the fish flakes apart.
- I like to use a sheet of parchment paper on my baking sheet for this recipe. If you put the fish directly on the sheet pan the coconut crust will stick to the pan and peel off the fish. If you don’t have parchment, you can use aluminum foil as well.
- 4 (6 ounce) tilapia fillets
- 1 (14 ounce) can of coconut milk
- 1 cup shredded coconut
- 1 teaspoon kosher salt
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon powdered garlic
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- Preheat the oven to 400 degrees F.
- Cover the tilapia in the coconut milk and let it marinate in the refrigerator for at least 10 minutes (up to 24 hours).
- Combine the coconut, cumin, paprika, garlic, ginger, turmeric, and cayenne. Spread coconut mixture across a plate.
- Remove the tilapia from the refrigerator and sprinkle with that salt. Then coat each side with the coconut mixture.
- Place fillets on a parchment-lined baking sheet and bake the tilapia for 15 minutes or until the fish is flaky.
- Serve immediately.
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Amount Per Serving: Calories: 351Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 97mgSodium: 689mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 46g