We got a big bag of tilapia from our food co-op order, and had to break out the sweet and spicy sauce to go with it. Apricots are one of my favorite sweet flavors, and kind of fresh and springy too! I love breaded fish, and this is a much healthier way to eat your tilapia than frying it, but you still get all the great taste!
This a great quick dinner to serve with a rice pilaf, or something else that's herby and delicious.
What's your favorite way to eat your fish?
Baked Coconut Tilapia with Apricot Dipping Sauce
adapted from this recipe
1 cup dried flaked coconut
2 tablespoons brown rice flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh cracked black pepper
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1/2 teaspoon cayenne pepper
4 (4 ounce) tilapia fillets
1/2 cup cornstarch
2 eggs
1/2 cup canola oil
Apricot Dipping Sauce
1/2 cup apricot jam
2 teaspoons brown mustard (Gulden's is gluten free)
1 teaspoon ranch dressing (Kraft is gluten free)
Toss together the coconut, flour and spices in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. In a separate bowl, whisk the eggs and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
Bake the tilapia fillets on a lined pan in a 350 degree oven for 20-25 minutes. While they are baking, combine the ingredients for the apricot dipping sauce.
Remove from oven when the fillets are golden and flaking apart. Serve with dipping sauce.
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