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Coconut Tilapia with Apricot Dipping Sauce

From Citrus County Locally Grown

<p>&#8220;Tilapia is coated with a spicy coconut mixture and served with an apricot dipping sauce, delicious and easy! 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.&#8221;</p>
Source: by: Blondee (Entered by Michael Wilmshurst)
Serves: Serves 4

1 cup Flaked coconut, finely chopped
2 tablespoon Flour, all purpose
1 tablespoon Creole seasoning
4 4 oz Tilapia Fillets
1/2 cup Cornstarch
1 4oz carton Egg substitute
1/2 cup Canola oil
1/2 cup Apricot jam
2 teaspoon Brown mustard
1 teaspoon Prepared horseradish

Step by Step Instructions
  1. 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.
  2. 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.
  3. 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.