Crispy Coconut Baked Fish Fillets are a quick and tasty. Perfect for a weeknight meal. But then, there’s a coconut-cilantro sauce that makes them special enough for company. I partnered with Stonyfield Yogurt to bring you this recipe.
Spring is here! And with the hope of hot days ahead my mind has drifted to tropical flavors. And so, this week I’m bringing you two tropical recipes. Today it’s Crispy Coconut Baked Fish Fillets. Later in the week it’s Tropical Breakfast Skewers. These recipes will definitely bring sunlight into your days.
I really love coconut shrimp and I’ve played with doing healthier baked versions at home. But coating each individual shrimp was a bit time-consuming. So I decided to use the coating on something bigger to save time. Coconut baked fish fillets were born. You can use tilapia or any mild white fish fillet.
My kids really like this dish, I think because of the bit of sweetness from the coconut. I ususall make it as a quick weeknight meal because I know they’ll eat it. But I also served these fillets when friends were staying with us for a few days. The coconut coating and the coconut-cilantro sauce (made from coconut milk, Stonyfield Greek yogurt, cilantro and lime juice) turned the otherwise simple fish, rice and broccoli dinner into something special.
This baked fish recipe is easy enough for any weeknight but the coconut-cilantro sauce makes it special enough for guests.
4 white fish fillets, such as tilapia (about 1.5 lbs.)
1/2 cup Stonyfield Greek yogurt
1/4 cup coconut milk
1/2 tsp. salt, divided
1/4 cup chopped cilantro
1 tsp. lime juice
1/4 cup panko bread crumbs
1/4 cup sweetened shredded coconut
2 tsp. vegetable oil
Preheat oven to 450F. Spray a large baking pan with baking spray (or you can grease it with 1 teaspoon of olive oil or vegetable oil). Arrange the fish fillets on the pan.
In a small bowl combine the yogurt, coconut milk and 1/4 teaspoon of the salt. Measure 4 tablespoons of this sauce into a separate small bowl. Brush the 4 tablespoons of sauce onto the tops of the fish fillets. To the remaining bowl of sauce add the cilantro and lime juice. Cover and refrigerate.
In a small bowl combine the panko, shredded coconut, vegetable oil and remainig 1/4 teaspoon of salt. Sprinkle 1/4 of the crumbs down the middle of each fillet and then use your fingers to flatten and spread it, coating the top of each fillet. Bake until well browned and cooked through, 10-12 minutes.
Meanwhile, to the remaining bowl of yogurt sauce add the cilantro and lime juice. Stir.
Serve the fish with the cold yogurt sauce on the side.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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