This was really good! The sweetness of the coconut totally seemed to take away the fishy taste frozen fish can have.
2/3 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, dip the tilapia in the egg white then roll in the coconut mixture. Heat in medium skillet until fish is done. Or bake at 350 for 10 minutes. Gently flip the fillets. Bake approximately 10 more minutes. Serve as is or with a fruit chutney.
Yield: 4 servings. Per serving (not including chutney)= 180 Calories; 7g Fat (32.2% calories from fat); 21g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.