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1 cup flaked coconut, finely chopped
2 tbsp. flour or flour substitute
1 tbsp. seafood seasoning
1/3 cup arrowroot or cornstarch
3 EnerG egg replacers
1 lb. tilapia fillets
1/4 cup orange marmalade or apricot preserves
2 tbsp. dijon mustard
2 tbsp. flour or flour substitute
1 tbsp. seafood seasoning
1/3 cup arrowroot or cornstarch
3 EnerG egg replacers
1 lb. tilapia fillets
1/4 cup orange marmalade or apricot preserves
2 tbsp. dijon mustard
Toss together the coconut, flour, and seafood seasoning in a bowl. Pour onto large foil sheet. On the other side of the foil, spread arrowroot. In a bowl, make your egg replacers. Using tongs or hands, coat the tilapia fillets in arrowroot, then egg replacers, then coconut mixture. Do this for each fillet and place in a pyrex 9x13 dish. Bake at 350 for 20 minutes, turning over once halfway through. To making dipping sauce, combine preserves with dijon mustard.
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Source:
Modified from All Recipes
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Published in
Main Dish
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Shellfish-Free]
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2 comments
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Thursday, 11 March 2010 19:56
posted by
Kenneth
I'm not a coconut fan, but I enjoyed this.
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Tuesday, 02 March 2010 20:42
posted by
Michelle
This fish was very tropical tasting. It was also fairly easy to make. Your kids may even like it despite the fact that it is fish.
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