Try this easy fish dinner tonight. A delicate Coconut Crusted Tilapia with Honey Gingered Carrots.
Ingredients
For the Apricot Glaze:
12ouncesof apricot preserves
2tablespoonsof soy sauce
juice of 1 lemon
juice of 1 lime
1teaspoonof crushed red pepper flakes
For the Tilapia:
1poundof tilapia cut into 3 ounce fillets
1cupof flour
2eggs
1/2cupof milk
2cupsof panko bread crumbs
1cupof shredded coconut
1/2cupof vegetable oil
Kosher salt and fresh cracked pepper to taste
For the Carrots:
1bunch of baby carrots cut in half and stalks trimmed
2tablespoonsof sesame oil
1tablespoonof chopped fresh ginger
2tablespoonsof honey
Kosher salt and fresh cracked pepper to taste
1/4cupof sliced green onions
Instructions
Glaze: In a small pot on medium heat, combine all ingredients and keep warm.
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.
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.