READY IN 30 mins

Coconut Tilapia with Apricot Dipping Sauce

Read Reviews (180)

"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." — Blonddee

Directions

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.
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.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Footnotes

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

Reviews More Reviews

Most Helpful Positive Review

Nov 12, 2006

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 sprinkle some of the coconut over the top and press down into it, flip and press down again. This method will help you avoid getting a battered and breaded "club hand", the term used by chefs for this problem! Line up the corn starch dip, egg dip, coconut mix and then a plate ready for the finished fillets. You can do this "assembly line" process beforehand, then refrigerate till ready to fry. This also makes the coating stick MUCH better! A little resturant tip.

—Derec

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Most Helpful Critical Review

Jul 27, 2011

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 other user's advice and baked it. Big mistake! Although baking IS better for you, I feel that in this case the fish should be fried as stated in the recipe. I will try this again, but I'll fry it and cross my fingers. My advice, don't skimp on the calories on this one.

—Natsonline

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233 Ratings

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Jan 17, 2008

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 sauce is excellent!

—havenhatch

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Feb 12, 2008

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.

—KatBeth

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Nov 13, 2008

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 perfectly.

—jeanob14

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Feb 29, 2008

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.

—patkt

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Oct 12, 2011

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, I cut the tilapia loin fillets in half (easier to work with) for 8 nice pieces. I used Baker's Angel Flake sweetened coconut, right out of the package (not finely chopped). It made the texture perfect and crispy (see my photo above). I used 1 whole, beaten, egg in place of the substitute and I put the cornstarch and tilapia pieces into a large ziplock bag and shook them to coat. Tongs were a great suggestion for removing the tilapia from the cornstarch baggie and dipping in the egg and coconut without a mess. To cut down on fat, I baked them in a pyrex dish sprayed with olive oil Pam (also a very light spray on top of the fish to help it crisp up!) @ about 350* for about 20-30 mins. I did not flip them or anything and they were perfectly cooked and crispy on the outside and moist on the inside without being greasy. The Apricot Dipping Sauce is amazing! My mom who ALWAYS and ONLY eats fish with tarter sauce said that "THIS was way better!" Thanks for this recipe, it is easy, elegant and super delish! A new favorite in my house!

—Teresa on the coast

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May 23, 2006

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

—jenny

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Nutrition

Calories
650 kcal
32%

Carbohydrates
54.3 g
18%

Cholesterol
42 mg
14%

Fat
36.1 g
56%

Fiber
2.4 g
10%

Protein
28.4 g
57%

Sodium
589 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Tilapia with Apricot Dipping Sauce

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 650
Calories from Fat: 325

% Daily Value *
Total Fat 36.1g 56 %
Saturated Fat 7.5g 38 %
Cholesterol 42mg 14 %
Sodium 589mg 24 %
Potassium 701mg 20 %
Total Carbohydrates 54.3g 18 %
** Dietary Fiber 2.4g 10 %
Protein 28.4g 57 %
** Sugars 24.5g
** Vitamin A 6 %
** Vitamin C 9 %
** Calcium 8 %
** Iron 16 %
** Thiamin 15 %
** Niacin 47 %
** Vitamin B6 29 %
** Magnesium 18 %
** Folate 11 %

* 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.