Coconut Tilapia with Apricot Dipping Sauce
Recipe by Diane Horn Talts from allrecipes.com
Dinner 30 Mins.
Ingredients
4
4 servings
- •1 cup flaked coconut, finely chopped
- •2 tablespoons flour
- •1 tablespoon Creole seasoning
- •4 (4 ounce) fillets tilapia
- •0.5 cup cornstarch
- •1 (4 ounce) carton egg substitute
- •0.5 cup canola oil
- •0.5 cup apricot jam
- •2 teaspoons brown mustard
- •1 teaspoon prepared horseradish
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 650
- Carbohydrate: 54g
- Fat: 36g
- Fiber: 2g
- Protein: 28g
- Sugar: 25g
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