Reviewed: Oct. 28, 2009

YUM! I swear I have never had a bad recipe off this website, they are all soooo good. This is no exception. I would maybe not add as much as a T of seasoning. I could be a little salty and Im trying to cut down on salt. Otherwise, very tasty!

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heidi

Cooking Level: Intermediate

Home Town: Elgin, Illinois, USA

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Reviewed: Oct. 22, 2009

My husband gave this a 5 after 1 bite! It must be good I thought, and it was. Wouldn't change a thing! For my little ones cut back on the creole seasonging, but still not that strong.

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Erin B.

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I made this last night and we loved it. Next time I will use more coconut and add a little more horseredish to the sauce. We will be having this again. what a treat.

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gale

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Reviewed: Aug. 12, 2009

My husband hates coconuts and he even said he liked these! Didn't even have to tell kids to eat their meals. Wonderful recipe!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jun. 19, 2009

Great recipe. The dipping sauce is great- I used pineapple/apricot preserves, and loved it. I did not have tilapa on hand, and used whiting filets instead, and it worked great. Will try with all types of light fish. Sure it will turn out great.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Jun. 14, 2009

This is my husbands favorite recipe. I've used an egg instead of egg substitut. Otherwise, follow exactly.

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Susan Matney

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Reviewed: Jun. 1, 2009

I used Tilapia loins from Sam's Club, ind. frozen. Defrosted them, sprinkled lightly with creole seasoning, lightly with cornstarch then dipped in a mixture of coconut milk and whipping cream and dipped in the coconut, pressing well on both sides. I sprayed Pam on a baking dish, put in the loins and sprayed the tops of them. Baked at 375 for 20 min. so moist with a crunchy top. I had a dipping sauce ready to put on them but they didn't need it. We love coconut shrimp and now we have another great Tilapia recipe to enjoy too!

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Beverly

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Reviewed: Apr. 24, 2009

the coconut is too much for tilapia I think.. tilapia has such a light taste already.. so overpowering. we prefer this with shrimp

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Apr. 23, 2009

Absolutely Delicious!

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jlvargas

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Reviewed: Apr. 20, 2009

I baked the fish instead of frying. The coating was too thick from the cornstarch, and even though I used sweetened coconut, I could hardly taste coconut on the fish. The sauce wasn't all that either.

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pinkflairgirl

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Reviewed: Apr. 9, 2009

I followed the recipe exactly. This tasted like crispy fish with apricot jam on it.

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Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Apr. 4, 2009

I made this last night for dinner and it was very good. I did bake it in the oven as others had suggested, since I don't usually fry food. The dipping sauce was different and went with the fish well. It was a simple and quick recipe to prepare and the ingredients are things I usually have around so I know I will be making it again.

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Anya

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 2, 2009

Very yummy! A great fish recipe! I did everything pretty much the same, except baked it instead of frying (did 425 degrees for 11 min and 2 min on broil). Might try frying next time just to see the difference, but it's probably healthier baked. Next time I am making it with coconut rice! (cook the rice in coconut milk) Also might add a bit less horseradish next time. We loved this one!

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KIMKUZMO

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

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Reviewed: Mar. 10, 2009

YUM! This is a great recipe for Tilapia, which tends to be a very mild and somewhat bland fish. My family is not a fan of main dishes that are sweet, but the coconut on the fish and the spicy/sweet of the side sauce is the perfect compliment to this recipe. We will definitely be keeping this in our 5* recipes for Tilapia!

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KRISTI

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Duvall, Washington, USA

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Reviewed: Feb. 24, 2009

do not know what happened but i think tossing the tilapia in corn startch was not the way to go. I would have tossed it in flour instead. it was wat to salty and had a bad taste. could not taste the coconut flavor.

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barb clarke

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Reviewed: Feb. 7, 2009

This dish was amazing my Girl and I made this today.... We decided to bake it...... turned out GREAT!!!! we poured the sauce on top of this fish..... It was a mouthful of AMAZING hahahah 5 Stars..... NickyT

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NickyT

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Reviewed: Feb. 4, 2009

My favorite way to eat tilapia now! I serve it with just the apricot jam for the kids.

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Mrs. Erin

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Reviewed: Jan. 30, 2009

Too much creole seasoning - it was very salty. I'm going to cut that by half and hope that fixes it. But the amount of "breading" was perfect for 4 fillets. For the dipping sauce, I used 1/3 cup orange jam and 1 tsp german mustard. I think I'll go with apricot jam next time, but same proportions.

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Amanda (GF-CF-SF-FF)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 23, 2008

This turned out great! I baked it in the oven at 425 for 13 minutes and it came out crispy and perfect. The sauce wasn't what I had hoped for so I think it's just a matter of finding a sauce that compliments this dish better and I would give it a 5.

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SeeMomShop

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Reviewed: Nov. 5, 2008

This was so good. I made my own creole seasoning and didn't put as much cayenne pepper in as it should have to make it more kid friendly. (Although the extra spice would have been nice) I also used peach instead of apricot jam and added some plain yogurt to the dipping sauce. The best coconut shrimp I've ever had had a strawberry yogurt sauce with it, so I thought the yogurt would compliment it well and I was right.

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