Costa Rica: Coconut Crusted Tilapia

Costa Rica | July 8, 2015 | By

When we hear the word Tilapia we think farmed, bland fish that might as well be chicken breast. In Costa Rica, it’s actually a native species that thrives in the warm, fresh water of this tropical country and it’s an integral part of the Costa Rican diet. And we just happened to have some in the freezer. Besides ceviche, which we didn’t dare try with our fish of questionable age and provenance, there were very few actual recipes online so we made one up. A light layer of flour, a quick dip in egg wash and a bread crumb/coconut coating that got nice and crispy in the frying pan was all it took.  Along with the standard rice and beans, we whipped up a mango salsa and a simple salad of avocado and cucumber sprinkled with salt and lime juice. And of course Salsa Lizano, always.

Click through for the recipes.

Costa Rican Coconut Crusted Tilapia
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For the Tilapia
  1. Flour
  2. 1 egg
  3. half cup of breadcrumbs
  4. half cup of dried powdered coconut
For the Mango Salsa
  1. 1 mango, finely diced
  2. half a red onion, finely diced
  3. half a red pepper, finely diced
  4. juice of 1 lime
  5. half cup cliantro, chopped
  6. salt
  7. 2 tbs olive oil
  1. Coat the fish in flour and shake off
  2. Dip fish in egg wash
  3. dip fish in bread crumb/coconut powder
  4. Fry in oil about 3 minutes per side until crispy
  5. Remove onto paper towels and serve with rice, beans, salad and mango salsa
Mano Salsa
  1. Mix all ingredients together


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