|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 tbsp 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 tsp red chili paste or ½ tsp chili flakes
- 1 tbsp freshly grated ginger
- ¼ tsp salt