Coconut Crusted Tilapia in a Coconut Garlic Lemon Sauce

A fast but fancy, perfect for family or company, delicious way to enjoy tilapia or other white flaky fish.  The fish cooks quickly in a pan making a crunchy delicious crust while keeping the fish moist and tender.  The coconut milk adds a creaminess to the strong lemon garlic sauce without adding dairy so perfect for everyone in our home with diets and allergies.  Interestingly we all love this fish freshly made but I think we like it even better the second day.  Got to love easy leftovers! 

Coconut Crusted Tilapia in a Coconut Garlic Lemon Sauce

• 1 lb. tilapia filets, or white flaky fish of your choice
• 1/2 tsp. Himalayan salt 
• fresh ground pepper
• 1/2 c. arrowroot powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 2 eggs
• 1/4 c. water
• 1/2 c. unsweetened shredded coconut 
• 1 tsp. paprika
• 1/2 tsp. dried thyme
• 1/2 tsp. Himalayan salt
• 2-3 TBS. coconut oil

Sauce

• 6 garlic cloves, minced
• 1 lemon, juiced
• 14 oz. can coconut milk 
• 1/2 cup fresh parsley, minced
• Himalayan salt
• fresh ground pepper

Rinse and with paper towels, pat dry the filets and then season with 1/2 tsp. salt and fresh cracked pepper. Set aside.  Prepare 3 shallow bowls.  In the first mix the arrowroot, garlic and onion powders. In the second bowl, lightly whisk the eggs and water together. In the third bowl, mix the shredded coconut, paprika, thyme, and 1/2 tsp. salt.

In a large skillet, melt 1-2 TBS. of coconut oil over medium-high heat. Lightly dredge the fish in the arrowroot mixture, shaking off any excess. Then dip the fish in the egg mixture and finally dredge it in the coconut mixture, again shaking off any excess.  Lay the filet carefully in the hot pan. Repeat with the remaining pieces.

Cook until you see the edges of the filets turn opaque and the bottom crust is golden brown and crispy, then carefully turn the filets allowing the second side to crisp and brown.  Do not over-cook as you want to keep the fish moist.  Add additional coconut oil if necessary. Once cooked, remove the fish to a plate.

In the hot pan add the minced garlic and sauté quickly until fragrant but not browned.  Add the lemon juice and stir in any remaining crunchy bits in the pan.  Add the coconut milk and stir well.  Simmer the sauce until reduced and it thickly coats the back of a spoon.  Remove from the heat and stir in the parsley and season to taste with salt & pepper.  Plate the fish and top with the sauce.

This was served with a delicious and perfect accompaniment, Coconut Carrot Soufflé, click on the link for the recipe.

Enjoy!