When I saw this recipe on How Sweet It Is, I knew I would be making it in the near future.
Fish is not something we eat a lot of in our house. We love it, but we never find the perfect situation in which to make it. I feel like fish needs to be made the day that it’s bought…for freshness’ sake, and I always have chicken or beef in the freezer begging to be defrosted. Those land animals are just more convenient for me.
We tried to institute Fish Tuesdays over the summer, but that didn’t last. I wish I had gotten in on the The Cape Ann Fresh Catch (CAFC) Community Supported Fishery (CSF)— then I would have no excuse but to spruce up my diet with fish!
Anyway. We made this tilapia the other night and it was so good! The crust was crunchy and a little bit sweet from the coconut. The fish was tender and tasty! We paired our fish with some lemony kale for a perfect Fish Wednesday.
Almondy Coconutty Tilapia (aka Macaroon Crusted Tilapia by Jessica at How Sweet)
3/4 cup raw almonds
1/2 cup shredded unsweetened coconut
4 Tilapia fillets
2 egg whites
salt & pepper to taste
5. Dip a tilapia fillet in egg whites and roll in the almond coconut mix until thoroughly coated.
Lemony Kale Salad
Juice of one lemon
1 Tbsp lemon zest
1 Tbsp olive oil
Lots o’ kale (about 4 cups)
By this time, your fish should be almost done!
This dish was so good! The lemon in the kale salad went really well with the fish. I love how simple this recipe is! It’s hard to believe that there are only two ingredients in the crust! YUM. Thanks, Jessica!