Coconut Tilapia with Apricot Dipping Sauce
Elevate your seafood game with this irresistible Coconut Tilapia with Apricot Dipping Sauce! Perfectly tender tilapia fillets are seasoned and coated in a crispy, golden crust of panko breadcrumbs and shredded coconut for a delightful crunch with every bite. The recipe comes together in just 30 minutes, making it ideal for a quick weeknight meal or an impressive dinner party centerpiece. Paired with a vibrant apricot dipping sauce infused with rice vinegar, soy sauce, and a touch of heat from red pepper flakes, this dish delivers the perfect balance of sweet, savory, and spicy flavors. Serve this tropical-inspired creation with steamed rice, fresh greens, or your favorite sides for a complete and memorable meal. Whether you’re a seafood lover or looking to try something new, this crispy coconut tilapia recipe will win over your taste buds!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 0.5 cup Panko breadcrumbs
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Vegetable oil
- 0.5 cup Apricot preserves
- 1 tablespoon Rice vinegar
- 1 teaspoon Soy sauce
- 0.25 teaspoon Red pepper flakes
Instructions
Season the tilapia fillets with salt, black pepper, and garlic powder on both sides.
Set up a breading station with three shallow dishes. Place the flour in the first dish. In the second dish, whisk together the eggs and water. In the third dish, combine the panko breadcrumbs and shredded coconut.
Coat each tilapia fillet in flour, shaking off any excess. Dip the fillet into the egg mixture, ensuring it’s fully coated. Lastly, press the fillet into the panko-coconut mixture, covering both sides evenly.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the breaded tilapia fillets into the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
In a small saucepan over low heat, combine the apricot preserves, rice vinegar, soy sauce, and red pepper flakes. Stir until smooth and heated through, about 3-4 minutes.
Serve the coconut tilapia warm with the apricot dipping sauce on the side.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 24.0 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 443 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
