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Coconut Tilapia with Apricot Dipping Sauce Recipe

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This recipe for Coconut Tilapia with Apricot Dipping Sauce, by , is from The Elliott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dan Granofsky
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flaked coconut, finely chopped
2 Tbsp. flour
1 Tbsp. Creole seasoning
4 (4 ounce) Tilapia filets
1/2 c. cornstarch
1 (4 ounce) carton egg substitute
1/2 c. Canola oil
APRICOT DIPPING SAUCE:
1/2 c. Apricot Jam
2 tsp. brown mustard
1 tsp. horseradish

Directions:
Directions:
Toss together 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 in another bowl and dip the filets in the egg. Press the filets in the coconut mixture - coating all sides.

Heat Canola oil in a frying pan to a temperature of about 350. Fry filets, one or two at a time, on both sides until golden brown. Remove and drain on a paper towel.
Prepare the Apricot Dipping Sauce by mixing jam, mustard and horseradish. Serve Tilapia accompanied by Apricot Sauce on the side.

Number Of Servings:
Number Of Servings:
4

 

 

 

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