The presentation for this dish was a total disaster.
However, it tasted unbelievably delicious.
Usually tilapia holds together really well for me, but for some reason this particular fillet was falling apart faster than a hormonal preteen. I was starting to think I was going to have to rename the recipe “Scrambled Coconut Tilapia”. To add to the mess, the coconut seemed to be burning long before the fish was cooked through.
I am not sure what caused me to go ahead and attempt to eat this, but I am very glad I did. The coconut flavour was amazing and did not taste burnt at all. (If you have never had toasted coconut you are missing out. Even if you do not like coconut, you should try toasted coconut. It is like a different food.) The fish was perfect with the coconut and faint taste of ginger. Who cares that it was in a million pieces? I mean, you are going to break it down into smaller pieces like that with your fork anyway, right?
Fortunately, this was only something I was cooking for myself, not for guests. There are two reasons why this was so fortunate:
1) It was not very pretty.
2) It was so delicious, I might not have been able to bring myself to share it with others.
I hope you have better luck than me!
1 tilapia fillet
1/8 c breadcrumbs
1/8 c coconut, shredded
1/2 tsp ground ginger
Serving: 1 fillet
Heat a non-stick skillet over medium heat. In a shallow dish, mix together the breadcrumbs, coconut, and ginger. Dredge both sides of the tilapia in the breadcrumb mixture, and place in the pan. With an oil mister, lightly oil both sides. Cook on both sides for approximately 8-10 minutes, or until the fish is white and flaky all the way through. Enjoy!