Looking for a delicious and easy weeknight meal that feels a little fancy? This Baked Coconut-Crusted Tilapia is your answer!
It’s incredibly simple to make, yet the crispy, sweet coconut crust paired with the tender, flaky fish creates an irresistible combination. And to take it over the top? A vibrant, homemade Sweet Chili Sauce that’s ready in seconds.
I just whipped this up for dinner, and it was a huge hit! The baking method keeps things light and healthy while still delivering that satisfying crunch. Plus, cleanup is a breeze!
This recipe is perfect with a simple salad for a busy weeknight but impressive enough for company. The subtle kick from the red pepper flakes in the crust and the sauce perfectly balances the sweetness of the coconut and peach.
Tilapia & Breading Tips
Patting Dry is Key: Don’t skip patting the tilapia fillets dry with paper towels! Excess moisture can prevent the breading from sticking and getting crispy.
Press Firmly: When dredging the fish in the coconut, really press those shreds onto the fillet. The more coconut that adheres, the better the crust will be.
Even Coating: Try to get an even coating of flour, egg, and coconut on all sides of the fish. This ensures consistent texture and cooking.
Don’t Overcrowd: Give your fillets some space on the baking sheet. If they’re too close together, they’ll steam instead of bake and won’t get as crispy. If you have a smaller baking sheet, bake in batches.
Check for Doneness: The 20-minute bake time is a guideline. Tilapia fillets can vary in thickness. The best way to ensure they’re cooked through is to check the internal temperature with a meat thermometer. It should reach 150°F (65°C) in the thickest part. The coconut should also be golden brown and crispy.
Sweet Chili Sauce Variations & Storage
Adjust the Heat: The ½ teaspoon of crushed red pepper flakes in the sweet chili sauce gives it a mild-to-medium kick. If you prefer less heat, start with ¼ teaspoon or omit it entirely. For more heat, add a little extra!
Other Preserves: While peach preserves are fantastic in this sauce, you could experiment with other fruit preserves like apricot, mango, or even pineapple for a different flavor profile. Just make sure they’re not too chunky.
Make Ahead: The sweet chili sauce can be made a day or two in advance and stored in an airtight container in the refrigerator
Give it a try and let me know what you think! What are your favorite quick and easy fish recipes?
Baked Coconut Crusted Tilapia & Sweet Chili Sauce
Ingredients
- 4 tilapia fillets
- 2 large eggs beaten
- 1 cup sweetened coconut shreds
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes plus ½ teaspoon for the sauce
- ½ cup peach preserves
Instructions
- Preheat Oven & Prep Dry Mix: Preheat your oven to 400°F (200°C). In a shallow dish, combine the flour, ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes.
- Set Up Dredging Station: In another shallow dish, place the beaten eggs. In a third shallow dish, add the sweetened coconut shreds.
- Prepare the Fish: Pat each tilapia fillet dry with paper towels. This helps the coating stick better!
- Dredge the Fish:
- First, dredge each fillet in the flour mixture, ensuring it’s evenly coated. Shake off any excess.
- Next, dip the floured fillet into the beaten eggs, letting any extra egg drip off.
- Finally, press the fillet firmly into the sweetened coconut shreds, making sure the coconut adheres well to all sides.
- Bake: Place the coated tilapia fillets on a parchment paper-lined baking sheet. Bake in the preheated oven for 20 minutes, or until the internal temperature reaches 150°F (65°C) in the thickest part of the fillet and the coconut is golden brown.
- Make the Sweet Chili Sauce: While the fish bakes, combine the peach preserves and ½ teaspoon crushed red pepper flakes in a small bowl. Mix well until fully combined.
- Serve: Serve the hot coconut-crusted tilapia with a generous side of the homemade sweet chili sauce for dipping. Enjoy!
Notes
- Simple Sides: This tilapia pairs wonderfully with simple sides like steamed rice, a fresh green salad, roasted broccoli, or sautéed asparagus.
- Lime Wedge: A squeeze of fresh lime juice over the finished fish can brighten up the flavors beautifully.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
1 comment
Bill
The best thing about this recipe is that its SOOOOOOOOOOOO GOOD! Easiy too.