Monday, I made us a lasagna, and while we still have quite a bit left (I’ll freeze half for another meal at another time), I wanted us to have something completely different for supper last night, to 1) break up the leftover lasagna meal with something different and 2) give us something yummy for lunch the following day. Hubby suggested I dig some tilapia fillets out of the freezer and do something with them.
After a bit of Googling and a bit of thought, I got inspiration from two recipes — one for Coconut Crusted Tilapia with Apricot Glaze and another recipe that I’ve made several times before for Quick Marmalade Curry Chicken from Pioneer Baking Mix.
I used a combination of flour and cornmeal with the coconut because I didn’t have any Panko bread crumbs or plain bread crumbs in my pantry (note to self: add to grocery list!), but this would certainly be yummy with Panko bread crumbs or plain bread crumbs, as well.
I would have preferred to use no-sugar-added orange marmalade, but I didn’t have enough of it on hand, so I used no-sugar-added apricot marmalade instead.
I served this along with rice and green beans. Hubby said it’s a keeper!
So the next time you want something completely different, give my Coconut Curried Fish a try! (And go on, click the link and spend 2 minutes and 37 seconds giggling — you know you want to!)
Coconut Curried Fish (Serves 4 to 5, easy enough to adjust number of servings up or down)
- 6 tilapia fillets (about 1 1/4 to 1 1/2 pounds)
- 1/2 cup flaked coconut
- 1/4 cup cornmeal + 1/4 cup all-purpose flour (OR 1/2 cup Panko or unseasoned bread crumbs)
- Coarse ground black pepper to taste
- Milk (I used 1%) to soak fish in (about 1/2 cup)
- 1 – 2 tablespoons oil (canola or olive oil)
- 1 cup (8 ounces) no-sugar-added apricot preserves OR orange marmalade
- 1/3 to 1/2 cup water
- Curry powder to taste (about a teaspoon to 1 1/2 teaspoons — eyeball it)
- Red pepper flakes to taste (light sprinkling)
- 1 to 2 tablespoons of vinegar (white, apple cider, red wine, or rice vinegar) (eyeball it)
- In a shallow bowl (I used a pie plate), mix together coconut flakes, flour and cornmeal (or Panko or breadcrumbs), and coarse ground black pepper to taste.
- In another shallow bowl (I used another pie plate), place tilapia fillets and pour in milk.
- In a measuring cup or bowl, mix together no-sugar-added apricot preserves or orange marmalade, water, curry powder, and red pepper flakes.
- Heat oil in a large, non-stick skillet over medium to medium-high heat.
- Carefully dredge fish fillets in coconut mixture and place in skillet. Cook until coconut begins to brown, 3 to 5 minutes. Turn fish and cook other side until fish is done, another 3 to 5 minutes. Remove fillets to platter and keep warm.
- Deglaze pan with a couple splashes of vinegar. Stir in preserves/marmalade mixture. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring often, until mixture is reduced to desired consistency (I reduced the mixture by about 1/3, you may prefer to reduce it more or less.) Pour over fillets.
- Refrigerate leftovers.
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