Coconut-Crusted Tilapia with Pineapple Salsa

Ingredients

• 3 tbsp (22 g) unsweetened shredded coconut
• 8 oz (220 g) tilapia fillet, 1/2 inch (1 cm) thick
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1 egg white (30 g)
• 1 tsp (5 ml) olive oil
• 1/3 cup (50 g) diced pineapple
• 2 tbsp (20 g) red bell pepper, diced
• 1 tbsp (10 g) red onion, finely chopped
• 1 tsp (5 ml) lime juice
• 1 tsp chopped cilantro

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Method

1. Spread the coconut on a plate.
2. Season the tilapia with salt and pepper, dip it in the egg white, then press it into the coconut on both sides.
3. Heat the oil in a skillet over medium heat. Cook the tilapia for 4–5 minutes per side, until golden and it flakes easily.
4. Mix the pineapple, bell pepper, red onion, lime juice, and cilantro.
5. Serve the tilapia topped with the pineapple salsa.