Rebecca's Coconutty Fish Recipe - Allrecipes.com
Rebecca's Coconutty Fish Recipe
  • READY IN 25 mins

Rebecca's Coconutty Fish

Recipe by  

"A quick, easy, and super yummy twist on tilapia!"

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Original recipe makes 8 fillets Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat the bottom of a 13x9-inch baking dish with cooking spray.
  2. Drizzle lime juice over one side of each tilapia fillet; place the fillets with the juiced-side down into the prepared baking dish. Spread a thin layer of yogurt atop each fillet.
  3. Mix pecans and coconut in a bowl. Divide equally between the tilapia fillets and lightly press mixture into the yogurt layer.
  4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Mar 17, 2013

Delicious and super easy--my favorite kind of dish! I used unsweetened coconut; otherwise, I followed the recipe exactly. This has become my go-to recipe for when I'm in a hurry--I just keep a container of the chopped pecans and coconut on hand and throw it together with a simple salad for a delicious, gourmet-tasting meal.

 
Jun 13, 2012

this worked out very well ... super quick and easy and very tasty. however, I don't like sweet so would use unsweetened coconut next time

 

4 Ratings

Sep 18, 2013

Very easy and very tasty...much like prepared pecan-encrusted tilapia we had enjoyed earlier. We had some trouble getting the coconut to brown but will run it under the broiler for a minute or two if that happens again. We also used unsweetened coconut.

 
Feb 04, 2014

I love coconut, yogurt, and pecans but the flavor of the fish was a little bland once you got through the good stuff. Maybe something simple like a little sea salt would do the trick, other wise though it was a great dish.

 

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Nutrition

  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 16.8 g
  • 26%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 48.4 g
  • 97%
  • Sodium
  • 134 mg
  • 5%

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

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About the Cook

 
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