Rebecca's Coconutty Fish

Rebecca's Coconutty Fish

6
beckylynn_g 0

"A quick, easy, and super yummy twist on tilapia!"

Ingredients 25 m {{adjustedServings}} servings 382 cals

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Nutrition

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  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat the bottom of a 13x9-inch baking dish with cooking spray.
  2. Drizzle lime juice over one side of each tilapia fillet; place the fillets with the juiced-side down into the prepared baking dish. Spread a thin layer of yogurt atop each fillet.
  3. Mix pecans and coconut in a bowl. Divide equally between the tilapia fillets and lightly press mixture into the yogurt layer.
  4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
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Reviews 6

  1. 6 Ratings

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KymInNM
3/17/2013

Delicious and super easy--my favorite kind of dish! I used unsweetened coconut; otherwise, I followed the recipe exactly. This has become my go-to recipe for when I'm in a hurry--I just keep a container of the chopped pecans and coconut on hand and throw it together with a simple salad for a delicious, gourmet-tasting meal.

carol
6/13/2012

this worked out very well ... super quick and easy and very tasty. however, I don't like sweet so would use unsweetened coconut next time

Robin
9/18/2013

Very easy and very tasty...much like prepared pecan-encrusted tilapia we had enjoyed earlier. We had some trouble getting the coconut to brown but will run it under the broiler for a minute or two if that happens again. We also used unsweetened coconut.