The Recipes

Coconut-crusted Tilapia

I have this jar of gorgeous curried mustard that was a gift from a friend that makes the base of the sauce for this dish, but you can easily add a touch of curry powder to your sauce... or leave it out entirely.  I think it was a nice match up for the coconut on the crust of the fish.

One important note on the coconut - I used unsweetened, which is not what you will normally have in your baking cabinet.  If you want a sweeter crust, feel free to use the sweetened (think a typical coconut-crusted shrimp appetizer), but I wanted this to be savory.

Coconut-Crusted Tilapia


- 1 tilapia fillet
- 1/2 cup flaked coconut
- 1/4 c. flour
- 1 T. curried mustard (or brown mustard if you don't have the same foodie friends I do)
- splash white wine
- 1/4 c. chicken or seafood stock
- 1 tsp. ground coriander
- 1/2 lime, juiced
- salt
- pepper
- blended oil (or olive oil)
- cilantro, torn for garnish

Preheat the oven to 350 degrees.

Season the tilapia with salt and pepper.  Combine the flour and coconut in a shallow dish or pan.  Dredge the tilapia in the coconut mixture until thoroughly coated.  Tap off any excess flour.

Heat 1-2 T. of oil in a small skillet.  Once the oil is hot, add the tilapia and cook for 1-2 minutes on each side; just long enough to develop a nice, brown crust.  Transfer the pan to the oven and cook an additional 10 minutes.

Remove the pan from the oven and set the tilapia aside.  Return the pan to the stovetop, adding in the mustard and coriander.  Add the wine and let it reduce by half.  Add in the stock and let it simmer.  

Plate the tilapia and spoon the sauce over the top.  Squeeze the lime juice over the plate and finish with the cilantro.