Coconut Crusted Tilapia with Mango Salad

This is a SUPER simple recipes that requires only a few ingredients.  I love to make this in the summer because it is so light and fresh, yet filling!  I usually serve this with Jasmine rice, either plain or Cilantro-Lime (which is lime juice, salt & oil whisked together and stirred in to taste).  Enjoy!

Coconut Crusted Tilapia
Serves 4-6
What you will need:

-  4-5 fillets of Tilapia
-  1c Plain Panko Breadcrumbs
-  1/2c Shredded Sweetened Coconut
-  1/2t Salt
-  Egg Wash (1 egg whisked with about 1/4-1/2c milk)


1.Make egg wash in a bowl large enough to dip each Tilapia fillet and set aside.  Combine Panko, coconut and salt in square baking dish.  Get out your cookie sheet and preheat oven to 400F.

2. Dip fillet in egg wash allowing it to get thoroughly coated.  Then, transfer to Panko mixture (don't the wash be to drippy for this part).  Coat well, patting gently on both sides and place on baking sheet.  Repeat until all fillets are coated and sprinkle any remaining Panko & coconut on top.  Bake 12-18min or until golden brown and crispy and fish is flaky inside. (The timing really always depends on the size of the fillets)

Mango Salad

What you will need:

-  2 Mangos, pitted, peeled and diced (Ripe, but firm)
-  3T minced Red Onion
-  2t finely chopped fresh Mint
-  1 1/2T Brown Sugar
-  2T Red Wine Vinegar

1. Combine all ingredients, stir and chill until ready to serve :)