I told you I had big plans for those coconut flakes. I give you Coconut-Crusted Tilapia with a Massaged Kale Salad. I completed the meal with some Coconut Banana Cookies. I also think this would be quite delish with half a sweet potato or a gnarly piece of multigrain bread. For anyone with gluten-free needs, you could easily use gluten-free panko. Another great option to get your weekly dose of seafood or to bypass any meat on Fridays during Lent. The coconut flakes add a subtle flavor and pungent Parmesan cheese and earthy green kale balance the mild fish. Don’t worry dinner — I’ve got you covered.
Ingredients (serves 4).
For the Salad:
- One large bunch dinosaur kale, washed
- 1 T extra virgin olive oil
- 1 T fresh lemon juice
- Salt and pepper to taste
- 1/4 c shredded parmesan
For the Fish:
- 4 tilapia filets, rinsed and dried
- 1/3 c unsweetened coconut flakes
- 1/3 c panko breadcrumbs
- 2 t coconut flour
- 1/2 t garlic
- 1/4 t sea salt
- Black pepper
- 1 egg white
- Preheat the oven to 425° F. Line a baking sheet with foil and lightly grease with cooking spray.
- In a large ziplock bag, assembly ingredients for the flaky crust: coconut through pepper.
- Dip each filet in the egg white and then place in the ziplock. Close the bag, leaving air and then shake to evenly coat filets. Place on baking sheet and then spoon more of the coconut panko mixture on top of the fish if desired. Bake for about 15 min. or until cooked through and flaky.
- While the fish bakes, remove the kale stems. (If you need help, see my how to guide here.) Rip or chop the kale into 1/2 to 1 inch pieces.
- Top the kale with the remaining salad ingredients. With your hands, work the dressing into the kale and “massage” the kale for about 2-3 min. Set aside.
- Plate the tilapia with the kale once done.
- Serve immediately and enjoy!