Coconut Tilapia With Apricot Dipping Sauce Recipes
COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
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
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
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 SHRIMP WITH SPICY APRICOT DIPPING SAUCE
Make and share this Coconut Shrimp With Spicy Apricot Dipping Sauce recipe from Food.com.
Provided by Manami
Categories Coconut
Time 1h
Yield 24 shrimp
Number Of Ingredients 12
Steps:
- Butterfly each shrimp by cutting slightly more than halfway through using a small sharp knife, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half).
- Press each shrimp open and press slightly to flatten.
- Combine cornstarch, salt and cayenne pepper.
- Place coconut in a shallow dish.
- Beat egg whites until frothy.
- Roll shrimp in cornstarch mixture; shake off excess.
- Dip shrimp into egg whites, then press into coconut; coating both sides.
- Pour all-vegetable oil into a heavy large pot to a depth of 3 inches; heat oil to 350°F
- Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through.
- Carefully transfer shrimp to paper towels to drain.
- SPICY APRICOT DIPPING SAUCE:.
- Combine all ingredients; stir until well blended.
Nutrition Facts : Calories 94.8, Fat 3.3, SaturatedFat 2.5, Cholesterol 43.1, Sodium 168.2, Carbohydrate 10, Fiber 0.4, Sugar 5.9, Protein 6.5
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