Coconut Crusted Tilapia with Apricot Glaze

Coconut Crusted Tilapia with Apricot Glaze
Try this easy fish dinner tonight. A delicate Coconut Crusted Tilapia with Honey Gingered Carrots.
For the Apricot Glaze:
  • 12 ounces of apricot preserves
  • 2 tablespoons of soy sauce
  • juice of 1 lemon
  • juice of 1 lime
  • 1 teaspoon of crushed red pepper flakes
For the Tilapia:
  • 1 pound of tilapia cut into 3 ounce fillets
  • 1 cup of flour
  • 2 eggs
  • ½ cup of milk
  • 2 cups of panko bread crumbs
  • 1 cup of shredded coconut
  • ½ cup of vegetable oil
  • Kosher salt and fresh cracked pepper to taste
For the Carrots:
  • 1 bunch of baby carrots cut in half and stalks trimmed
  • 2 tablespoons of sesame oil
  • 1 tablespoon of chopped fresh ginger
  • 2 tablespoons of honey
  • Kosher salt and fresh cracked pepper to taste
  • ¼ cup of sliced green onions
  1. Glaze: In a small pot on medium heat, combine all ingredients and keep warm.
  2. Tilapia: In a small bowl mix together flour, salt and pepper. In a separate bowl wish together eggs and milk. In another separate bowl mix together panko and coconut. Beginning with the flour mixture, completely coat the tilapia in it and transfer to the egg and milk mixture to coat. Finely toss in the panko/coconut mixture and press into the tilapia ensuring it sticks. Next, in a large hot saute pan with vegetable oil, cook the fish on all sides until golden brown and cooked through out. Set aside once cooked.
  3. Carrots: In a large hot saute pan with sesame oil add in the carrots and saute for 3 to 4 minutes. Next, add in the ginger and saute for a further 2 to 3 minute. Finish with honey, salt, pepper and green onions. Serve with the tilapia and the the apricot glaze underneath the fish.

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