Best 6 Coconut Tilapia With Apricot Dipping Sauce Recipes
Coconut Tilapia with Apricot Dipping Sauce is a tantalizing dish that combines the flaky texture of tilapia with the aromatic flavors of coconut and the tangy sweetness of apricots. This delectable recipe is a perfect blend of flavors and textures, making it an ideal choice for a light and satisfying meal. With its vibrant colors and enticing aromas, Coconut Tilapia with Apricot Dipping Sauce is sure to impress your family and friends. Let's embark on a culinary journey to explore the enticing flavors of this extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
MUSTARD-APRICOT GLAZED TILAPIA RECIPE
Be prepared to share this sophisticated yet zippy and fruity tilapia recipe! Vegetable couscous accompanies our Mustard-Apricot Glazed Tilapia Recipe.
Provided by My Food and Family
Categories Fruit Recipes
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425ºF.
- Heat oil in large skillet on medium heat. Add mushrooms and onions; cook and stir 5 min. Add couscous; cook and stir 1 min. Stir in broccoli and broth. Bring to boil; cover. Simmer 8 min. or until liquid is absorbed.
- Meanwhile, place fish in shallow pan sprayed with cooking spray. Mix preserves and mustard; spread over fish. Bake 10 min. or until fish flakes easily with fork.
- Stir Parmesan into couscous mixture. Serve topped with fish and cilantro.
Nutrition Facts : Calories 380, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
BAKED COCONUT SHRIMP & APRICOT SAUCE
Panko crumbs give this spicy baked coconut shrimp its crunch. It's great for an appetizer or for your main meal. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts : Calories 367 calories, Fat 9g fat (7g saturated fat), Cholesterol 138mg cholesterol, Sodium 290mg sodium, Carbohydrate 51g carbohydrate (27g sugars, Fiber 1g fiber), Protein 22g protein.
COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.
Provided by Diane Horn Talts
Categories Seafood Fish Tilapia
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g
COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
I found this recipe on the internet and only made it because I thought my DH would like it (I don't care that much for coconut in my main meal, or so I thought!). It turns out we all loved it, even my kids. It came out nice and crunchy and the sauce keeps it fresh and light tasting. I used a pre-mixed Creole spice that was frankly too salty (and I really love salt), so if I had to do it over again, I'd make my own mixture. I think any apricot dipping sauce with an Asian flair would complement this dish.
Provided by Gina Farina
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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 beaten egg into a separate bowl and dip the fillets in it.
- Press the fillets in the coconut mixture coating all sides.
- Heat the canola oil in a frying (or electric) pan to a temperature of about 350°F
- Fry fillets one or two at a time on both sides until golden brown and crispy.
- Remove fillets to drain on a paper towel.
- Apricot sauce: mix all ingredients in one bowl. Mix well.
Nutrition Facts : Calories 628.4, Fat 36.5, SaturatedFat 8.3, Cholesterol 109.6, Sodium 145.3, Carbohydrate 52.4, Fiber 1.2, Sugar 22.9, Protein 25.7
COCONUT TILAPIA WITH APRICOT DIPPING SAUCE
After having coconut shrimp at a famous restaurant here in Phoenix, I decided to recreate it at home using a mild white fish filet and tilapia was my first choice. Sit back and enjoy the compliments.
Provided by Diane Horn Talts
Categories Tilapia Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 649.9 calories, Carbohydrate 54.3 g, Cholesterol 41.8 mg, Fat 36.1 g, Fiber 2.4 g, Protein 28.4 g, SaturatedFat 7.5 g, Sodium 589.3 mg, Sugar 24.5 g
COCONUT TILAPIA
I created this recipe in an attempt to add some flavor to Tilapia. I enjoy eating Tilapia, but other ingredients are usually needed to make it worth eating. This recipe is fairly quick and painless. I change some of the ingredient amounts depending on my particular cravings for that specific day.
Provided by jpatel02004
Categories One Dish Meal
Time 25m
Yield 2 fillets, 1-2 serving(s)
Number Of Ingredients 17
Steps:
- In a wide bowl/container, mix coconut flakes, curry powder, garlic powder, paprika (set aside).
- In a small bowl, mix 1 egg, 1/4 cup water and 1/3 cup of corn starch.
- Dip the Tilapia fillets in the egg mixture. Use a plastic bag to cover your hands when handling fillets, if preferred. Coat the fillets thoroughly with the coconut flake mixture, especially along the top, as this dramatically improves the appearance of the dish while baking.
- Bake the Tilapia fillets at 350 degrees for about 12-14 minutes (or however long until the fish is fully white). Use cooking spray or butter the pan so the fish does not stick.
- While the Tilapia is baking, make the peanut sauce. Mix all of the ingredients listed above. Vary ingredient amounts to your liking. Cool or set aside until the Tilapia is ready.
- Broil the fillets for a few minutes until golden.
- Serve the fillets on a plate and scoop the peanut sauce on the side.
Tips:
- Choose a fresh tilapia fillet: Look for fillets that are firm and have a mild, sweet smell. Avoid fillets that are slimy or have a strong fishy odor.
- Use a light hand with the spices: Tilapia is a delicate fish, so it's important not to overpower it with too many spices. A simple combination of salt, pepper, and garlic powder is all you need.
- Don't overcook the fish: Tilapia cooks quickly, so it's important to keep an eye on it to avoid overcooking. The fish is done when it flakes easily with a fork.
- Serve the fish immediately with the apricot dipping sauce: The apricot dipping sauce is the perfect complement to the coconut tilapia. It's sweet, tangy, and slightly spicy.
Conclusion:
Coconut tilapia with apricot dipping sauce is a delicious and easy-to-make dish that's perfect for a weeknight meal. The tilapia is flaky and flavorful, and the apricot dipping sauce is the perfect complement. This dish is sure to please everyone at the table!
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