Coconut Tilapia with Apricot Dipping Sauce

Coconut Tilapia with Apricot Dipping Sauce

191
Blonddee 7

"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."

Ingredients

30 m servings 650 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Note
  • The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.
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Reviews

191
  1. 249 Ratings

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MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to...

This really is an excellent dish. I baked the tilapia at 350 degrees for about 20-25 minutes i believe and turned it twice to crisp both sides. it turned out wonderful. the apricot dipping sa...

It turned out just like the picture, and the taste was very appealing. I did end up baking it instead, 425 degrees for 10-12 minutes, and was pleased with the result.