Reviewed: Oct. 11, 2006

The fish had a great light flavor - the coconut on the coating, mixed with the flavorful sauce was yummy!

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Reviewer:

Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 11, 2006

Fish was great and not too dry. The sauce had a funky taste to it.

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Reviewer:

Jodi

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Oct. 11, 2006

It's ok, the dipping sauce is the best part - maybe needs a little more coconut.

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Reviewer:

tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Sep. 2, 2006

This was really good. I followed the recipe as is. The second time I made this I utilized a set of tongs for coating the coconut. Doing that made less of a mess on your hands. You could probably make this using shrimp.

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DANI80

Cooking Level: Expert

Living In: West Deptford, New Jersey, USA

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Reviewed: Aug. 26, 2006

This was fantastic! Thank you so much for posting this great recipe!

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MAILBAG

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Reviewed: Aug. 13, 2006

Beyond Excellent...and just too easy to make!! To keep it healthy, I used "Smart Balance" canola blend oil for the frying!! Just great and I can't wait to make it again!

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ROXIE01

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Reviewed: Aug. 9, 2006

This was excellent, so light and tasty! The flavors in the sauce give you a fantastic blend of sweet and sour, and that paired with the coconut creole coating on the fish....Mmmmmmm! And it's so quick and easy! Thanks for the recipe, I'll definitely be making this again! :)

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Reviewer:

kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Jul. 28, 2006

I used the sweetened flaked coconut, made my own creole seasoning from a recipe on the net, used apricot preserves because that's what I had on hand,and followed Diane T's recipe exactly except I fried in Enova oil instead of Canola. This was awesome! Even with the sweetened coconut, the horseradish and spicy mustard in the dipping sauce balance it out nicely. It was crispy, tasty, and perfect with the dipping sauce. Served with Jasmine rice and a nice white wine it made a very easy and excellent light dinner! I've been looking for another different tilapia recipe and THIS is it. Husband loved it!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 28, 2006

Really loved the texture the coconut gave. Only could find sweetened coconut, so maybe a little too sweet for my taste. Used one whole egg, which was just enough for a pound of fish. The sauce is nicely spicy/sweet. An easy meal that "feels" fancy.

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