Almond and Coconut Crusted Tilapia Recipe -
Almond and Coconut Crusted Tilapia Recipe
  • READY IN 1 hr

Almond and Coconut Crusted Tilapia

Recipe by  

"This delicious mouth-watering recipe will please everyone at your table. This a Hawaiian-style recipe that goes well with any sides."

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Ingredients Edit and Save

Original recipe makes 6 fillets Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  2. Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets.
  3. Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2009

My husband enjoyed this one. I didn't have coconut, and he doesn't like pineapple, so we toasted the almonds with some sugar and used mandarin oranges instead. It turned out great!

Most Helpful Critical Review
Aug 02, 2010

this is a great idea and the crust is fantastic. I want to try this again and make a sauce out of pineapple to drizzle over the fish, or to dip in. and then I think it will be a hit!

Apr 30, 2010

Everyone at the table loved it and it was very easy to prepare!

Jan 26, 2010

This tilapia recipe came out so delicious!! I make this at least once a month now for family, usually at their request!

Jun 24, 2011

This was okay, it was rather soggy tasting and I wasn't super crazy about it. I think it could be greatly enhanced by using some panko bread crumbs, removing the eggs all together, and using a drizzle of butter and then adding the topping mixture, minus the nutmeg.

Mar 01, 2010

Maybe this would be a better recipe with a different fish. Didn't care for the nutmeg, brown sugar, coconut and flour-especially with the pineapple=too sweet. Kind of like a thin cake batter coating despite making as light a coating as possible. Suggest trying with shrimp instead. and deep-frying.

Feb 10, 2010

Sounded great but really wasn't good at all and we are not hard to please. I don't even know where to start to inprove it.

Jul 24, 2012

I just made this for tonight's dinner and it is wonderful. Since I had no tilapia, I used pollack fillets and the coating kept the fish moist. I did not make the sauce since we are counting our carbs but next time, I will. I think it would be entirely appropriate for this tasty dish.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 25.9 g
  • 8%
  • Cholesterol
  • 146 mg
  • 49%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 38.5 g
  • 77%
  • Sodium
  • 163 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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