My kids are crazy for coconut, particularly for what we call "coconut fish." This is another easy recipe and not very exotic. But the kids love it and Ani has taken to reciting this recipe to other moms at the playground which totally cracks me up!
Shredded, dried coconut
Step One: Cut (knife or kitchen scissor - both work) the fish into fish sticks. If you have kids (or a husband who likes to eat like a kid) this step can make all the difference in the marketability of the meal.
Step Two: Pour the shredded, dried coconut onto a large dinner plate. I usually pour out about a cup of coconut for a pound and a half of tilapia.
Step Three: Rinse the tilapia and roll it in the coconut shreds.
Step Four: Pour coconut oil into a pan over low heat and pan fry the coconut fish. Sprinkle sea salt on the fish as it is frying.
The sea salt is *crucial* to the flavor - we use the Celtic brand and without it this recipe is totally ho hum. But with just a bit of sea salt and the coconut crunchies it is a major hit. There are other kids at preschool who now get this in their lunchbox after jealously eying Ani's leftovers last year. Enjoy!
p.s. Many thanks to my friend Kim for the inspiration behind this wonderful and simple dish. We eat it every Tuesday so if you ever need a taste test that is the evening to show up.