Coconut Crusted Tilapia & Peach Salsa

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

Coconut Crusted Tilapia:
4 tilapia fillets
3 eggs
1 cup flour
1 cup breadcrumbs
1 cup shredded coconut
1/4 cup oil
1 lime

Peach Salsa:
3 medium peaches, peeled and diced
1 green jalapeno, seeded and minced
1 red jalapeno, seeded and minced
1 tablespoon fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon white wine vinegar
1/4 teaspoon salt

Coconut Crusted Tilapia:
Rinse the tilapia with cold water and pat dry. Set aside.

On a large plate, mix together the shredded coconut and breadcrumbs. On another plate, add the flour. In a large bowl, beat the eggs.

Dredge the fish in the flour, then dip into the beaten eggs and then coat thoroughly with the coconut and breadcrumb mixture.

In a large skillet, heat the oil over medium heat. Cook the fish on each side for about 4 minutes or until golden brown. Place cooked fish on a paper towel to help drain excess oil. Squeeze fresh lime juice on the fish before serving.

Peach Salsa:
In a medium bowl, whisk together the brown sugar and vinegar. Add the rest of the ingredients and toss to coat.

Yields 4 servings.