Coconut-Almond Crusted Tilapia

• 4 whole Tilapia Fillets (or Any Other Firm, White Fish Such As Cod Or Halibut)
• 1 whole Lemon, Sliced In Half
• 1/4 cups Coconut Milk
• 1/2 cups Almond Meal, Ground Almonds, Or Almond Flour (or Bread Crumbs If You Like)
• 1/2 cups Finely Shredded Unsweetened Coconut
• 1/4 teaspoons Salt
• 18 teaspoons Black Pepper
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Dried Mint
• 1/4 cups Oil For Frying (coconut Oil Recommended)

1. Pat and dry fish fillets.
2. Sprinkle both sides with a pinch or two of salt and pepper.
3. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top.
4. Turn to ensure everything is coated well.
5. Let them sit at room temperature for 15 minutes to marinate.
6. Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.
7. Cover the bottom of a large skillet with oil and bring to medium heat.
8. Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork, three to five minutes per side for thin fillets, longer if theyre thicker.
9. Transfer to a stack of paper towels to drain and cool slightly.
10. Serve with Tropical Sweets & Reds Mash (located in my recipe box with the same photo).

tilapia, lemon, coconut milk, almond meal, unsweetened coconut, salt, black pepper, ground ginger, coconut oil

Taken from tastykitchen.com/recipes/main-courses/coconut-almond-crusted-tilapia/ (may not work)