Coconut-Mango Encrusted Tilapia - cooking recipe

Ingredients

2 cups broken tortilla chips
1/3 cup shredded coconut
1/3 cup diced dried tropical fruit, bits
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1 1/2 tablespoons finely chopped fresh cilantro
1 1/2 tablespoons minced red bell peppers
2 tablespoons fresh lime juice
2 tablespoons olive oil
4 lb tilapia fillets or (4 ounce) tilapia fillets, thawed if frozen

Preparation

Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend.
Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets.
Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.