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Coconut Breaded Tilapia with Warm Mango Salsa

There’s nothing like escaping this grey, grey Berlin winter, at least mentally, and that’s exactly what I set out to do with this Coconut Breaded Tilapia with Warm Mango Salsa. Yes! Sunshine on a plate! ☀️🌴 The tilapia is dredged in coconut flour, giving it a delicious crumb and making it #glutenfree. The salsa is sweet, spicy and crunchy and I fully intend to put it on regular rotation for EVER! Do yourself a favor and make this asap. We can survive January, let’s do this! 🙏💪

xoxo Donata


Serves 2

14 oz (400 g) Talapia filet (usually 2 filets)

1 cup (120 g) coconut flour

1/2 tbsp sea salt (plus more for seasoning)

freshly ground black pepper

1 egg

vegetable oil


1 small red onion

Juice of 1 lime

1/4 tsp red chili flakes

1 mango, peeled, deseeded and chopped into 1/2 inch (1 cm) bits

1 clove garlic, minced

1 tbsp flaked unsweetened coconut

1 tsp finely chopped lemongrass stalk (only the bottom third part of a lemongrass stalk can be eaten: remove the tough outer layer and cut about an inch off the bottom of the stalk, this can be chopped easily)

1/4 cup chopped cilantro (plus about a tbsp more for garnish)


Warm a large skillet over medium heat. Once it’s hot, add a tsp of vegetable oil. Add the onion and sauté, stirring often, until the onion has softened, about 5 minutes. Add the remaining ingredients except the cilantro, and cook for 3-5 more minutes. Simmer on low heat until ready to serve.

Mix the coconut flour, sea salt and a few grinds of fresh pepper together in a large bowl. Crack the egg into a large bowl and beat with a fork until nicely mixed. Using a fork or your fingers, cover each side of the fish filet in egg and then dredge both sides in the coconut flour mix. Heat 3 tablespoons of oil in a deep skillet over medium high heat. When you put the tip of the handle of a wooden spoon into the oil, little bubbles should form around the wood, that’s how you know the oil is hot enough. Fry the tilapia filets about 3-4 minutes on each side until golden brown. Place the fish on paper towels to soak up leftover oil.

Add the cilantro to the salsa and mix. Plate the fish and the salsa together, garnished with a sprinkle of extra cilantro. Enjoy!

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