recipe reviews for:

Coconut Tilapia with Apricot Dipping Sauce

“Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! 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.”

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Reviewed: May 12, 2012

best tilapia recipe I've ever made or tasted!!

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BittyBlite

Cooking Level: Expert

Reviewed: May 8, 2012

Our new favorite! This is one of my favorite dishes & turned out better then my favorite restaurants version! This recipe will be in regular rotation.

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90%ornothing

Reviewed: Apr. 14, 2012

This was absolutely wonderful! I didn't change a thing!

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Shellbell

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Home Town: Honolulu, Hawaii, USA

Reviewed: Apr. 14, 2012

Very impressive. I used matzo meal for the flour, regular eggs, and oven fried (oil, pan, 350 F, flip half way through cooking). I am not normally a fan of coconut, but ground with the apricot sauce, this was great! Family commented the apricot sauce was so awesome, it would be good on most anything. I used creamy horseradish.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Apr. 8, 2012

This is great! It is important not to let the coconut coating cook too long. A few of mine did and got slightly burnt but even so, they tasted good. The non-burnt ones were fabulous. A real treat, and a great way to eat more fish.

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cookin'gal

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Apr. 3, 2012

This was awesome! I was looking for something different to do with my fish & luckily I found this recipe. I pulsed the coconut mixture in my food processor & that gave it the perfect consistency. I baked the fish at 350 for about 15-20min & it was crispy perfect. I also used the coconut to coat some zucchini, the fried it in olive oil. Yummy! I'll definitely use this recipe again.

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Pauline

Reviewed: Mar. 17, 2012

FANTASTIC! I made this for myself & two friends and they gave rave reviews too! This one's a keeper for sure! I didn't have the apricot preserves so made up another recipe from here that I'd made before for our dipping sauce. Only differnce - orange marmalade instead of apricot preseves.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

Reviewed: Mar. 13, 2012

I have never cooked fish before in our 7 years of marriage and this was a great recipe to start with! It was delicious and my husband and I thoroughly enjoyed it. I used tips from reviews, so here's some of the things I did....I cooked two fillets and split them down the middle...it did make the fillets manageable as stated. Instead of half a cup of corn starch, I put 2 tbsp in a baggie, placed the fillets inside and shook the bag. I tried 1 tbsp, but it wasn't enough for 2 fillets. Instead of a tbsp of creole seasoning, I used a tsp and it was perfect. I cut the coconut in half, using 1/2 cup, since I only had two fillets, and chopped it in my handy chopper. I think next time I'll use a little more coconut because it was barely enough. I used one egg but want to try just egg whites next time. I pan fried it in 2 tbsp of olive oil and it fried up beautifully, making the coconut nice and crispy. I have an electric stove and put the setting on "8", one notch down from high. I ended up frying it between a 6 and a 7, as the coconut began browning a little too soon on 8. It still tasted delicious and I can't wait to make this again!

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renee2891

Reviewed: Mar. 7, 2012

Wow! Delicious! I did not fry it. I baked it. The "breading" (coconut) stayed on very well. I loved it!!! So did my husband, who is not a coconut lover!

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littlemama

Reviewed: Mar. 4, 2012

I followed this recipe step by step, except baking instead of frying. Frying would have made them much more crispier than they were. I'll definitely make these again. They were worth the effort. Don't worry about making too much sauce. The apricot dip makes an excellent pretzel dip!

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