Coconut Tilapia with Apricot Dipping Sauce

This coconut tilapia recipe is a perfect blend of crispy and tender fish with a tropical twist. The tilapia fillets are coated with a mixture of shredded coconut and breadcrumbs, then baked to golden perfection. The result is a mouthwatering dish that is both light and satisfying. Served with a homemade apricot dipping sauce, this recipe is a delightful combination of flavors that will transport your taste buds to a tropical paradise. A perfect dish for a weeknight dinner or for entertaining guests.

Ingredients

• 4 tilapia fillets
• 1 cup shredded coconut
• 1/2 cup breadcrumbs
• 1/4 cup flour
• 2 eggs
• Salt and pepper to taste
• 1 cup apricot preserves
• 2 tablespoons Dijon mustard
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon red pepper flakes
• Fresh cilantro for garnish

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the shredded coconut, breadcrumbs, and a pinch of salt and pepper.
3. Place the flour in another shallow dish.
4. In a third shallow dish, beat the eggs.
5. Dip each tilapia fillet in the flour, shaking off any excess.
6. Then dip the fillets into the beaten eggs, allowing any excess to drip off.
7. Finally, coat the fillets with the coconut breadcrumb mixture, pressing it gently onto each side.
8. Place the coated fillets on the prepared baking sheet and bake for 15-20 minutes, or until the fish is cooked through and the coconut coating is golden brown and crispy.
9. While the fish is baking, make the apricot dipping sauce by combining the apricot preserves, Dijon mustard, rice vinegar, soy sauce, garlic powder, ginger powder, and red pepper flakes in a small saucepan.
10. Bring the mixture to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly.
11. Remove the sauce from heat and let it cool.
12. Once the fish is ready, transfer it to a serving platter and garnish with fresh cilantro.
13. Serve the coconut tilapia with the apricot dipping sauce on the side and enjoy!

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