This is a WONDERFUL way to cook tilapia! My family enjoyed it from the very first bite. It was very easy to make, yet elegant to eat. I made a few adjustments and it turned out perfectly. First, I cut the tilapia loin fillets in half (easier to work with) for 8 nice pieces. I used Baker's Angel Flake sweetened coconut, right out of the package (not finely chopped). It made the texture perfect and crispy (see my photo above). I used 1 whole, beaten, egg in place of the substitute and I put the cornstarch and tilapia pieces into a large ziplock bag and shook them to coat. Tongs were a great suggestion for removing the tilapia from the cornstarch baggie and dipping in the egg and coconut without a mess. To cut down on fat, I baked them in a pyrex dish sprayed with olive oil Pam (also a very light spray on top of the fish to help it crisp up!) @ about 350* for about 20-30 mins. I did not flip them or anything and they were perfectly cooked and crispy on the outside and moist on the inside without being greasy.
The Apricot Dipping Sauce is amazing! My mom who ALWAYS and ONLY eats fish with tarter sauce said that "THIS was way better!"
Thanks for this recipe, it is easy, elegant and super delish! A new favorite in my house!