Coconut Crusted Tilapia

And it's official... the coconut tilapia steals the trophy for least photogenic food from my good friend the black bean pie! Oh well, this dish might fail in the camera's eye but I wouldn't post it if it weren't successful to my taste buds. :)

This coconut was actually left over from my Passover macaroon making (lol). I took each piece of tilapia and coated each first in milk, and then in the shredded coconut (the milk is so the coconut will stick to the fish). Then I put the coated fish onto a lightly oiled skillet, and cooked until the coconut outside got a little crispy, and the fish was cooked throughout, flipping halfway through. The fish was sweet and satisfying, and filled with protein and flavor. I ate it along with some israeli couscous.