Coconut-crusted Tilapia With Vegetable-mint Salsa

Name: Coconut-crusted Tilapia With Vegetable-mint Salsa
Prep time: 7 min
Cook time: 7 min
Total time: 7 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 egg; 79 milliliters flour; 0 teaspoons ground white pepper; 2 servings Vegetable-Mint Salsa; 177 milliliters panko; 2 Tbsps safflower oil; 1 teaspoons salt; 1 kilograms filets tilapia; 177 milliliters unsweetened shredded coconut

You can never have too many main course recipes, so give Coconut-crusted Tilapia With Vegetable-mint Salsan a try. One portion of this dish contains around 124g of protein, 50g of fat, and a total of 1096 calories. This recipe serves 2. This recipe covers 49% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 7 minutes. It is a pricey recipe for fans of Mexican food. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up egg, flour, coconut, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert.

Instructions

Rinse each tilapia filet and pat dry. Dredge the first through the flour, coating both sides, then transfer to the bowl with the egg, flipping to coat. Last, place the filets in the coconut-panko mixture, pressing it onto the filet and flipping to coat both sides. Repeat with the second filet.In a large frying pan, heat the oil over medium heat until just smoking.

Ingredients you will need

Tilapia Fillets

Coconut

All Purpose Flour

Panko

Egg

Cooking Oil

Equipment you will use

Frying Pan

Bowl

Add the filets and cover the pan. Cook for about 3 minutes, until the fish releases easily from the bottom. Flip the filets, then put the cover back on and cook another 3-4 minutes, until the crust is brown and the fish is opaque and flakes easily.

Ingredients you will need

Crust

Fish

Equipment you will use

Frying Pan

Transfer to a plate and top with the vegetable salsa and garnish with the mint.Vegetable-Mint Salsa

Ingredients you will need

Vegetable

Salsa

Mint

Makes 1-2 cups

Ingredients large cucumber, seeds removed, cut into -inch dice (about 1 cup)4 radishes, trimmed and cut into -inch dice (1/2 cup) red pepper, cut into -inch dice (1/2 cup) cup packed fresh mint leaves, plus more for garnish1/2 teaspoon sugarred pepper flakes1 clove garlic, pureed with salt2 scallions, white and green parts thinly sliced teaspoon neutral oil, such as grapeseed or safflower teaspoon sesame oil (optional)1 tablespoons lime juice.

Ingredients you will need

Fresh Mint

Lime Juice

Red Pepper

Sesame Oil

Green Onions

Cucumber

Radish

Garlic

Clove

Seeds

Sugar

Cooking Oil

Combine all the salsa ingredients in a bowl (except the mint for garnish) and mix well. Cover and place in the refrigerator for at least 1 hour and up to 2.

Ingredients you will need

Salsa

Mint

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

egg 79milliliters

flour 0teaspoons

ground white pepper 2servings

Vegetable-Mint Salsa 177milliliters

panko 2Tbsps

safflower oil 1teaspoons

salt 1kilograms

filets tilapia 177milliliters

unsweetened shredded coconut

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir, Sparkling Wine

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Tilapia. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.