Coconut-Crusted Tilapia (Paleo) Recipe

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Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Coconut-Crusted Tilapia (Paleo) Recipe

Ingredients

2 tablespoons coconut oil

¾ cup unsweetened flaked coconut

½ cup coconut flour

sea salt to taste

3 eggs

beaten

4 (4 ounce) fillets tilapia fillets

or more as needed

Seafood

Directions

Step 1

Heat coconut oil in a skillet over medium-high heat.

Step 2

Mix unsweetened coconut coconut flour and salt together on a plate.

Step 3

Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.

Step 4

Fry fillets in the hot oil until golden brown and fish flakes easily with a fork 5 to 7 minutes per side.

Nutritional Information

Coconut-Crusted Tilapia (Paleo) Recipe

Servings Per Recipe:4

Calories: 340.4

% Daily Value *

Protein: 28.9g 58%

Carbohydrates: 4.4g 1%

Dietary Fiber: 2.8g 11%

Sugars: 1.6g

Fat: 23.5g 36%

Saturated Fat: 17.7g 89%

Cholesterol: 180.5mg 60%

Vitamin A Iu: 283IU 6%

Niacin Equivalents: 5.9mg 46%

Vitamin B6: 0.5mg 32%

Vitamin C: 1.7mg 3%

Folate: 24.4mcg 6%

Calcium: 59.3mg 6%

Iron: 2.4mg 14%

Magnesium: 53.7mg 19%

Potassium: 601mg 17%

Sodium: 188.7mg 8%

Thiamin: 0.1mg 8%

Calories From Fat: 211.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.