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
COCONUT MILK TILAPIA
Steps:
- Special equipment: brown paper bags
- Preheat oven to 350 degrees F.
- Soak 4 small brown paper bags in vegetable oil until saturated. Scrape off excess oil and set aside. Season the fillets with salt, grated ginger, lemon zest and juice. Top each with about 5 or 6 snow peas and 1 of the thinly sliced potatoes. Transfer each fillet into 1 of the bags and pour about 1/4 cup of the coconut milk into each bag. Fold well to seal in juices and steam. Place onto 2 rimmed baking sheets and bake until bags are puffed and fish and potatoes are tender, about 10 to 15 minutes. Serve immediately at the table in the puffed bags. Tear open.
COCONUT TILAPIA
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
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-CRUSTED TILAPIA (PALEO)
Steps:
- Heat coconut oil in a skillet over medium-high heat.
- Mix unsweetened coconut, coconut flour, and salt together on a plate.
- Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack.
- Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 4.4 g, Cholesterol 180.5 mg, Fat 23.5 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 17.7 g, Sodium 188.7 mg, Sugar 1.6 g
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