Saturday, April 3, 2010

Coconut Tilapia with Apricot Dipping Sauce














This is a super easy, fast, stand-by meal. Fish thaws so quickly, and cooks so quickly, that it's a great item to cook when you're short on time.
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Coconut Tilapia with Apricot Dipping Sauce
1 cup flaked coconut, finely chopped
2 tablespoons flour
1 tablespoon Creole seasoning
4 tilapia fillets
1/2 cup cornstarch
4 ounce carton of egg substitute or 2 eggs
1/2 canola or vegetable oil
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Toss the coconut, flour, and Creole seasoning together in a shallow bowl. In another shallow bowl, put the egg or egg substitute. Put the cornstarch in yet another shallow bowl. Toss the tilapia in the cornstarch, shake off excess, dip it into the egg then dip all sides into the coconut mixture.
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Heat oil in frying pan to about 350 degrees. Fry fillets one or two at a time on both sides until golden brown.
**I didn't feel like frying so I put my fillets on a greased baking sheet and baked at 425 for about 14 minutes. Still tasty and saved a few calories.
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For the dipping sauce, blend together 1/2 cup apricot jam, 2 teaspoons brown or yellow mustard (I've used both - it's good either way), and 1 teaspoon prepared horseradish. Serve with the fish.

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