Coconut Almond Crusted Tilapia

Coconut Almond Crusted Tilapia


Light and tasty fish perfectly seasoned.

If you are looking for a simple, quick and delicious meal look no further. Coconut and almonds pair wonderfully with flakey tilapia. A healthy and balanced meal for lunch, dinner and perfect for Project Lunch Box too! I paired it with my tasty  Roasted Asparagus with Gruyére and Smoked Paprika.

Cheesy roasted asparagus with delicious fish.

You can also take your crusted tilapia on a picnic.

Must healthier than take-out fried chicken….ya know?!

Light, low fat crusted Tilapia.

Coconut Almond Crusted Tilapia

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2-3 servings

Coconut Almond Crusted Tilapia


  • 1 lb of Tilapia Filets
  • 1/4 cup Unsalted Almonds
  • 1/4 cup Unsweetened Dried Coconut Flake
  • pinch of Salt (use if your Almonds are unsalted)
  • pinch of Black Pepper
  • spray Olive Oil
  • fresh or dried Italian Parsley


  • Pre-heat oven to 375 degrees F. Line a baking sheet with a Silpat liner or parchment paper. Combine almonds, coconut and salt & pepper. Pulse in food processor until well combined. It should be the texture of breadcrumbs. Lay tilapia on baking sheet. Sprinkle with garlic salt. Sprinkle nut/coconut mixture on top of each filet. Spray tops of each filet with olive oil. Bake for about 20 minutes, until top is lightly browned and tilapia is cooked through & flakey.

Tilapia Recipe Links

35 Responses to Coconut Almond Crusted Tilapia

  1. I love your attitude! Personally I tend to try to get OUT of wearing makeup whenever possible, but I love that you embrace your makeup bag and are proud of it!! :)

  2. Yum! We’re always looking for new ways to prepare tilapia that are simple and healthy. I love the versatility of this fish! (well really, any white fish of course.) Sounds great, M!

  3. Oh, come on!
    That is my kind of picnic! YUM. Excellent hot or cold. Healthy, flavourful – and simply gorgeous to look at. My, oh, my – have things changed since the day of the fried chicken and potato salad with apple pie picnic. Those really were the good old days. You could afford to eat it because you never sat still. Now, a picnic like that would be a heart attack on a plate. I am so happy that I was a child born before the computer age. I played outside and learned to amuse myself with my own imagination. I still remember the thrill of the game. Any game. I love my computer now – but, everything is different….starting with picnics!

  4. it’s well documented that i don’t like fish. however, that said, if ever i would give it a try, it’d be prepared just like this. LOVE the coconut!

  5. YUM….I never made anything with coconut! I will try to make it next week…
    Have fun at your bootcamp girl!

  6. Marla, just a quick note to let you know that I’ve nominated you for a sunshine award on my blog. I really do enjoy your recipes and all the info that you provide. Have a great weekend!

  7. we usually make fish covered with panko and some kind of nut or seed but I have never thought to use coconut..great idea…have fun at camp blog away


  8. We LOVE coconut in our house and I’m always looking for new tilapia recipes. Totally gonna make this. Thanks Marla!

    (and I’m sorta kicking myself for not signing up for camp blogaway…anxious to here all about it)

  9. I’m with you. Me and my eyeliner never go anywhere without each other. We are joined at the hip. Have fun on your blogging trip!

    This meal looks delicious. I’ve made coconut-crusted chicken before but I think it would be much better on tilapia.

  10. Blog camp! Oh, I can’t wait to see and read all about this experience! I guess I didn’t know blogging was your full-time job, either. Jealous :)

    The tilapia looks wonderful! I’ll be saving the recipe for a night my hubby isn’t home. He doesn’t like coconut :( But it look SO good!

  11. I can’t believe it’s MONDAY already! Because of the time difference and traveling, I’ve lost a whole weekend!

    It’s gonna be a while till I get to cook…but holy tilapia this is going on my bookmarked folder! MUST MUST MUST make this! 😀

  12. I love that you love tiliapia. I love tilapia too. I also think the coconut crust just makes sense here. It was great meeting you at camp, now I can put a beautiful face and a vivacious personality to all the great food you present here. GREG

  13. Add in about 1/2 tsp. curry powder. It complements the coconut flavor nicely. Then, when you are about to serve the fish, squeeze some lemon juice over the fish. It gives it a beautiful, almost Thai flavor.

  14. I made this tonight with a side of roasted asparagus and it was delicious! I normally don’t like fish, but my household does! I saw this recipe and thought I would try it, in hopes that I could force it down. So glad I made it! I didn’t have to force it at all. It was perfect! I will definitely make this again.

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