Coconut-Crusted Tilapia with Vegetable-Mint Salsa
- 1/3 cup flour
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 egg
- ¾ cup panko
- ¾ cup unsweetened shredded coconut
- 2 tablespoons safflower oil
- Two ½-pound filets tilapia
- Vegetable-Mint Salsa (recipe follows)
- ½ large cucumber, seeds removed, cut into ¼-inch dice (about 1 cup)
- 4 radishes, trimmed and cut into ¼-inch dice (1/2 cup)
- ½ red pepper, cut into ¼-inch dice (1/2 cup)
- ¼ cup packed fresh mint leaves, plus more for garnish
- 2/4 teaspoon sugar
- red pepper flakes
- 1 clove garlic, pureed with salt
- 2 scallions, white and green parts thinly sliced
- ½ teaspoon neutral oil, such as grapeseed or safflower
- ¼ teaspoon sesame oil (optional)
- 1 ½ tablespoons lime juice.
- Produce
- Coconut, unsweetened (3/4 cup)
- Cucumber, large (1/2)
- Garlic (1 clove)
- Mint, packed fresh leaves (1/4 cup)
- Radishes (4)
- Scallions (2)
- Meat
- Filets tilapia (2 1/2 pound)
- Condiments
- Vegetable-mint salsa (1)
- Cooking & Baking
- Flour (1/3 cup)
- Neutral oil (1/2 teaspoon)
- Red pepper (1/2)
- Red pepper flakes (1)
- Safflower oil (2 tablespoons)
- Salt (1/2 teaspoon)
- Sesame oil (1/4 teaspoon)
- Sugar (1/2 teaspoon)
- White pepper, ground (1/4 teaspoon)
- Bread & Baked Goods
- Panko (3/4 cup)
- Drinks
- Lime juice. (1 1/2 tablespoons)
- Refrigerated
- Egg (1)
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Published June 1, 2011 (1 year ago).
5 people saved this recipe.
