Coconut Crusted Tilapia

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(1 ratings)
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Breaded tilapia fillets crusted with shredded coconut and bread crumbs, then topped with tropical flavored tomato sauce

  • 1 can (14.5 oz each) OR 1 carton (13 oz) Hunt's® Petite Diced Tomatoes, drained, reserve 1/3 cup liquid
  • 1/2 cup chopped fresh pineapple
  • 1/4 teaspoon jerk seasoning
  • 1/4 cup Pure Wesson® Canola Oil
  • 1/2 cup sweetened flaked coconut
  • 1/2 cup panko bread crumbs
  • 1/3 cup Egg Beaters® Original
  • 4 tilapia fillets, thawed if frozen, patted dry (4 fillets = 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  1. Place drained tomatoes plus reserved liquid, pineapple and jerk seasoning in small saucepan. Simmer over medium heat 10 minutes, stirring occasionally.
  2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Combine coconut and bread crumbs in shallow dish. Place Egg Beaters in another shallow dish. Sprinkle fish with salt and pepper.
  3. Dip each fillet in Egg Beaters and then press in crumb mixture. Place in skillet and cook 2 to 3 minutes on each side or until golden brown and fish flakes easily with fork (145°F). Remove from skillet; place on paper towel-lined plate. Serve with tomato mixture.
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Nutrition Information
Calories: 291 View complete nutrition information
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Overall Rating

Karen February 23, 2017

Easy & delicious tilapia dish. Love it