Chili Lime Coconut Tilapia
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| Chili Lime Coconut Tilapia |
Spouse made this very delicious fish dish for dinner last night and I absolutely loved it. Tilapia is a great fish to bake because it holds together so well and stays moist at high cooking temperatures.
This dish was inspired by my Coconut Shrimp recipe but instead of frying, I wanted to keep this lighter by baking the fish and ramping up the taste with a very light drizzle of a very flavorful honey glaze infused with ginger, lime and spicy crushed chili paste.
Light , healthy and very, very delicious, this is a great workday meal that can be on the table in a half hour. We served ours with a simple salad and warm couscous prima vera.
- 2 lbs de-boned tilapia fillets
- Salt and pepper to season
- 2 cups flour
- 2 eggs
- 2 tablespoon water
- 2 cups unsweetened dried coconut
Place the fillets onto a parchment lined baking sheet and lightly spray canola oil over the top of the prepared fillets. Don’t crowd the fillets together on the pan. Bake in a preheated 425 degree oven for 15 to 20 minutes until lightly browned. Serve with Ginger Chili Lime Drizzle.
- ½ cup honey
- zest and juice of one lime
- 1 teaspoon red chili paste or ½ teaspoon chili flakes
- 1 tablespoon freshly grated ginger
- ¼ teaspoon salt
A great recipe for a pescatarian like me!
{and fairly inexpensive for a starving artist like me too!}
Thank you.
Good morning, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link http://carriesexperimentalkitchen.blogspot.com/2012/04/week-13-seafood-frenzy-friday.html
It's a great dish to share with friends at weekends. So much easier to make...
Due to having to avoid wheat and sugar, I drizzled lime juice over the tilapia, used corn meal instead of wheat flour, and added the chili pepper to the corn meal and ginger to the egg wash. The only unsweetened coconut I could get was flaked, but it tasted great served with lemon pepper asparagus!