Coconut Tilapia With Apricot Dipping Sauce Food

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

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.

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

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.

BAKED TILAPIA WITH COCONUT-CILANTRO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
• Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
• Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE

Steps:

• For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
• Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
• For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
• In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
• Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

COCONUT TILAPIA

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

Steps:

• Preheat oven to 400 degrees
• Place foil on a baking sheet and spray with non-stick spray.
• Combine coconut, bread crumbs, and crackers in a bowl. Put egg whites in another bowl.
• Dip the tilapia in the egg, then in the coconut crumb mixture. Place them on the prepared baking sheet.
• Bake for 15-20 minutes, or until tilapia is done. (Check tilapia at about 15 minutes so it won't burn.)

COCONUT TILAPIA WITH APRICOT DIPPING SAUCE

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.

BAKED COCONUT SHRIMP & APRICOT SAUCE

Steps:

• Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.

MUSTARD-APRICOT GLAZED TILAPIA RECIPE

Steps:

• Heat oven to 425ºF.
• Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
• Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
• Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.