And you thought I was DONE with the chutney? Never ever :) I tried the Sweet Mango-Peach Chutney with a coconut-crusted tilapia this time, and boy did it deliver! This meal was light and refreshing, and yet another perfect end to the day. I added some quinoa and a side salad to the plate, with homemade ginger carrot dressing to top it off. The Golden Coconut tilapia is an easy weeknight meal, with a very low-maintenance prep process. So get in your kitchen and cook tonight. It's worth it, I promise...always!
Ingredients:
2 4oz. tilapia filets
1/4 cup breadcrumbs of your choice (I used gluten-free)
1 tablespoon flour of your choice (I used oat flour)
1/4 cup shredded unsweetened coconut
1/2 teaspoon garlic powder
1/4 teaspoon salt
Dash of pepper
1 egg white
4 tablespoons Perfect Mango-Peach Chutney
Cooking spray
Directions: Serves 2
1. Preheat oven to 425. Line a rectangular baking dish with tinfoil and lay a wire rack on top of the dish. Spray the wire rack with cooking spray. The fish will go right on top of the wire rack so that you won't need to flip each piece while cooking.
2. In a medium bowl, combine the breadcrumbs, flour, coconut, garlic powder, salt, and pepper. In a separate medium bowl, crack the egg white.
3. Rinse and pat dry the tilapia filets. Take each piece of fish, and coat completely in the egg whites, then the dry mix, respectively. When coated completely, arrange each piece of fish on the wire rack.
4. Add the finishing touch by spraying the coated fish with cooking spray. This will give a golden, crispy finish!
5. Bake for 22-26 minutes, depending on the size of the fish. Remove from oven when the coating is golden-brown, and the inside is white and tender.
6. Top each piece of fish with 2 tablespoons of mango chutney, and serve with your favorite sides!
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