Coconut Tilapia With Apricot Dipping Sauce Recipes

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Coconut Tilapia With Apricot Dipping Sauce image

I found this recipe on the internet and only made it because I thought my DH would like it (I don't care that much for coconut in my main meal, or so I thought!). It turns out we all loved it, even my kids. It came out nice and crunchy and the sauce keeps it fresh and light tasting. I used a pre-mixed Creole spice that was frankly too salty (and I really love salt), so if I had to do it over again, I'd make my own mixture. I think any apricot dipping sauce with an Asian flair would complement this dish.

Provided by Gina Farina

Categories Asian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon creole seasoning
16 ounces tilapia fillets (preferably fresh)
1/2 cup cornstarch
1 egg, beaten and thinned with water if necessary (4-ounces total of egg and water mixture)
1/2 cup canola oil
1/2 cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Steps:

Toss together the coconut, flour and Creole seasoning in a bowl.
In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess.
Pour the beaten egg into a separate bowl and dip the fillets in it.
Press the fillets in the coconut mixture coating all sides.
Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
Fry fillets one or two at a time on both sides until golden brown and crispy.
Remove fillets to drain on a paper towel.
Apricot sauce: mix all ingredients in one bowl. Mix well.

Nutrition Facts : Calories 628.4, Fat 36.5, SaturatedFat 8.3, Cholesterol 109.6, Sodium 145.3, Carbohydrate 52.4, Fiber 1.2, Sugar 22.9, Protein 25.7

COCONUT TILAPIA

Coconut Tilapia image

I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.

Provided by jpatel02004

Categories One Dish Meal

Time 25m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 17

Ingredients

2 tilapia fillets
1 egg
1/4 cup water
1/3 cup cornstarch
1 1/2 cups coconut flakes
1/4 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon peanut butter
2 tablespoons curry sauce (can be bought in stores or can be made by combining coconut milk and green curry powder)
1 teaspoon minced garlic
1/4 teaspoon lime juice
1/4 teaspoon red chili pepper flakes
1/4 teaspoon soy sauce
1 pinch ginger
1 pinch sage
1/4 teaspoon brown sugar (optional)

Steps:

In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
Broil the fillets for a few minutes until golden.
Serve the fillets on a plate and scoop the peanut sauce on the side.

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

Coconut Tilapia with Apricot Dipping Sauce image

After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.

Provided by Diane Horn Talts

Categories Seafood Fish Tilapia

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 (4 ounce) fillets tilapia
½ cup cornstarch
1 (4 ounce) carton egg substitute
½ cup canola oil
½ cup apricot jam
2 teaspoons brown mustard
1 teaspoon prepared horseradish

Steps:

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the egg substitute into a separate bowl, and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
Heat canola oil in a frying pan to a temperature of about 350 degrees F (175 degrees C). Fry fillets one or two at a time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce.

Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g

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