Coconut Crusted Tilapia With Citrus Salsa

• 4 tilapia filets
• 3 eggs (beaten)
• 1 cup flour
• 1 cup plain unflavored breadcrumbs
• 1 cup shredded coconut
• 1/4 cup vegetable oil
• 1 pink grapefruit (it's sweeter than the white)
• 1 orange
• 1 lime
• 1 teaspoon sugar

1. Peel and quarter each piece of fruit. You may want to shred the fruit finer if you don't want large chunks. Sprinkle a teaspoon of sugar over the mixture to sweeten slightly. Place in fridge until you're ready to serve.
2. Rinse the tilapia with cold water and pat dry. On a large plate, mix together the shredded coconut and breadcrumbs. You'll need three separate plates for the breading: one for flour, one for eggs and one for the coconut and breadcrumb mixture. Dredge the fish in the flour; dip into the beaten eggs and then coat thoroughly in the coconut and breadcrumb mixture.
3. Heat 1/4 cup of vegetable oil over medium heat in a large skillet and place the breaded fillets so that they are not touching each other. Cook on each side for about 4 minutes or until golden brown. Remove from heat and set aside on a paper towel to drain excess oil.
4. Place each fillet on a plate and spoon salsa over top. Sprinkle with fresh parsley or cilantro.

filets, eggs, flour, unflavored breadcrumbs, shredded coconut, vegetable oil, pink grapefruit, orange, lime, sugar

Taken from www.epicurious.com/recipes/member/views/coconut-crusted-tilapia-with-citrus-salsa-1201017 (may not work)