Coastal Mains
Coconut Crusted Tilapia with Grilled Pineapple and Black Bean Salsa
The Strategy:
Breading tilapia in a sweet, crunchy mixture of panko, coconut flakes, and almond flour before pan-frying creates a delightful tropical crust. Pairing the crispy fish with a charred pineapple, black bean, and jalapeño salsa adds a vibrant, smoky sweetness that balances the rich coconut perfectly. It is a fun, summery dish that brings a bright, coastal feel and lively flavors to your table.
Ingredients
- ½ small, pineapple, peeled, cored and cut into ½-inch thick slices
- 1 tablespoon olive oil
- 1 (15.5-ounce) can black beans, rinsed and drained
- ½ small red onion, peeled and finely diced, about ¼ cup
- 1 large jalapeño pepper, seeded, veins removed, diced, about 2 tablespoons
- Juice of 1 large lime, about 2 tablespoons
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 tablespoons chopped fresh cilantro
- 4 (4 to 6-ounce) tilapia fillets
- 1 cup panko breadcrumbs
- 1 cup unsweetened coconut flakes
- ¼ cup almond flour
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 egg whites
- 2 (or more) tablespoons olive oil
- 2 tablespoons sliced almonds, toasted
Instructions
- Heat a grill pan (or outdoor grill) to medium high.
- Brush the pineapple slices with olive oil.
- Grill the pineapple until just beginning to char, with grill marks showing, about 2 to 3 minutes per side.
- Remove the pineapple from the grill and cut into ¼-inch cubes.
- Place the pineapple, black beans, red onion, and jalapeño into a bowl.
- Squeeze lime juice over the top.
- Season with some of the salt and pepper and toss in fresh cilantro.
- Let the salsa sit on the counter for 15 minutes or more to let the flavors blend.
- Season the fillets with salt and pepper.
- Whisk the bread crumbs, coconut and almond flour together in a shallow dish.
- Stir in the curry powder, garlic and onion powders.
- Whisk the egg whites with two tablespoons water in a separate shallow dish.
- Dip one fillet into the egg whites, coating both sides. Dredge the fish in the breadcrumb mixture, pressing down to coat well.
- Place the breaded fillets onto a parchment lined baking sheet. Continue until all the fish has been breaded.
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Place the fillets into the pan (do this in batches adding additional oil as needed).
- Cook until golden on one side, about 2 to 4 minutes. Use a fish spatula to turn the fillets and continue cooking until the second side is golden, about 2 to 4 minutes more.
- Transfer the fillets to a platter.
- Garnish with toasted almonds and serve with a spoonful or two of pineapple and black bean salsa alongside.
The full recipe lives in the Vault
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The Heart of the Table
This dish is a beautiful celebration of color and texture, with the golden-brown crusted fish sitting alongside the bright yellow and deep black tones of the fresh salsa. The tropical aromas of sweet coconut and grilled pineapple instantly lift the mood, making the dining table feel bright and festive. It is a cheerful meal that inspires relaxed, sunny conversation and a happy, vacation-like spirit.
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a pre-seasoned double-burner cast-iron grill pan with high ridges
- a flexible high-carbon stainless steel fish spatula with a walnut handle
- a solid copper balloon whisk to perfectly aerate ingredients
- a large, hand-thrown ceramic serving platter with an organic rim
Neighborly Grace
- THE PRESENTATION: Serve the crispy fillets on a large platter, topped with toasted sliced almonds, and spoon the colorful pineapple-black bean salsa in an abundant mound alongside.
- THE POUR: A chilled, tropical Chenin Blanc or a refreshing coconut-lime water to complement the sweet coconut crust.
- THE VIBE: Sunlit Dining Alcove: Natural daylight, leafy green plants, and casual music set a bright, cheerful mood that makes dinner feel light and breezy.
