COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
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
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
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