How to make coconut tilapia

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Try cooking this easy seafood dinner tonight! Chef Billy Parisi shows you how to make a delicate coconut crusted tilapia with honey gingered carrots.

How to make coconut tilapia

Apricot Glaze:

12 ounces of apricot preserves
2 tablespoons of soy sauce
juice of 1 lemon
juice of 1 lime
1 teaspoon of crushed red pepper flakes

Tilapia:

1 pound of tilapia cut into 3 ounce fillets
1 cup of flour
2 eggs
1/2 cup of milk
2 cups of panko bread crumbs
1 cup of shredded coconut
1/2 cup of vegetable oil
Kosher salt and fresh cracked pepper to taste

Carrots:

1 bunch of baby carrots cut in half and stalks trimmed
2 tablespoons of sesame oil
1 tablespoon of chopped fresh ginger

2 tablespoons of honey
Kosher salt and fresh cracked pepper to taste
1/4 cup of sliced green onions

Serves 4

Procedures:

Glaze: In a small pot on medium heat, combine all ingredients and keep warm.


Tilapia: In a small bowl mix together flour, salt and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, mix together panko and coconut. Beginning with the flour mixture, completely coat the tilapia in the flour mixture, follwed by the egg and milk mixture and finally the panko/coconut mixture, making sure the fish is well coated. Next, in a large hot saute pan with vegetable oil, cook the fish on all sides until golden brown and cooked through. Set aside and keep warm.

Carrots: Heat sesame oil in a large saute pan, add in the carrots and saute for 3 to 4 minutes. Next, add in the ginger and saute for an additional 2 to 3 minutes. Finish with honey, salt, pepper and green onions. Serve with the tilapia and the apricot glaze underneath the fish.

meet theexpert
  • Billy Parisi

    Billy Parisi Chef & Host Billy Parisi is a graduate of the Scottsdale Culinary Institute. He currently serves as the culinary spokesperson for Lowes Foods and Heinen’s Grocery Stores, as well as the in-house chef and culinary face of Sears Holdings Corporations. more about this expert »

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