Ingredients

• 4 fillet TILAPIA
• 1 LEMON
• 0.25 cup COCONUT MILK
• 0.5 cup ALMOND FLOUR
• 0.5 cup COCONUT
• 0.25 teaspoon SALT
• 0.125 teaspoon PEPPER
• 0.5 teaspoon GROUND GINGER
• 0.5 teaspoon MINT
• 4 servings OIL

Steps

• 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.
• 9) Three to five minutes per side for thin fillets, longer if they're thicker.
• 10) Transfer to a stack of paper towels to drain and cool slightly.
• 11) Serve with Tropical Sweets & Reds Mash.