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Coconut Tilapia with Apricot Dipping Sauce

Coconut Tilapia with Apricot Dipping Sauce


"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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30 m servings 650 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 650 kcal
  • 32%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 54.3g
  • 18%
  • Protein:
  • 28.4 g
  • 57%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 589 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.


  • Note
  • The nutrition information reflects the entire amount of the breading, egg, and oil. The actual values will be less.

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Read all reviews 201
  1. 258 Ratings

Most helpful positive review

MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to...

Most helpful critical review

I made this last night for dinner. I have to say that I was very dissapointed. I had had coconut shrimp at a southern restaurant before and was looking for that flavour. Unfortunately, I took ot...

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Most positive
Least positive

MMMMmm... delicious! A tip for easier coating, use tongs OR your left hand to dip in the egg, and let all the excess drip off before placing into the coconut mixture. Then use your right hand to...

This really is an excellent dish. I baked the tilapia at 350 degrees for about 20-25 minutes i believe and turned it twice to crisp both sides. it turned out wonderful. the apricot dipping sa...

It turned out just like the picture, and the taste was very appealing. I did end up baking it instead, 425 degrees for 10-12 minutes, and was pleased with the result.

This is a WONDERFUL way to cook tilapia! My family enjoyed it from the very first bite. It was very easy to make, yet elegant to eat. I made a few adjustments and it turned out perfectly. First,...

Baked in the oven as others suggested using a pyrex dish, no need to flip over during cooking. Always looking for new fish recipes. This one was easy, different and delicious. The sauce went ...

This was pretty good. I baked instead of fried and next time I will drizzle a little oil on the top. The fish was moist but the coconut was a little dry.

this was great! followed recipe exactly and was fabulous. husband couldn't get enough! Thanks

This is excellent. I modified this by baking instead of frying. Still great. The sauce have a nice blend of flavors as well.

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 sauc...

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