Coconut Crusted Tilapia with Peach Salsa or Pineapple Chutney...

Coconut Crusted Tilapia

Ingredients:

1 cup flaked coconut, finely chopped (I used sweetened flaked coconut and put it in my food processor and it was delicious)

2 tablespoons flour

1 tablespoon Creole seasoning (we use Tony Chachere Creole Seasoning)

4 (4 ounce) fillets tilapia

1/2 cup cornstarch

1 (4 ounce) carton egg substitute (or 2 whisked eggs)

1/2 cup canola oil

Directions:

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch, and shake off the excess. Pour the eggs into a separate bowl, and dip the fillets in the eggs. Press fillets in the coconut mixture coating all sides.
1. Place fillets on a foil covered cookie sheet sprayed with Pam. Lightly spray the tops of the fillets with Pam as well. Bake for approximately 30 minutes at 425 degrees. Turn the fillets over half way through the baking process. Bake until they're up to an internal temerpature of 140 degrees. The coconut will turn a golden brown as well. 

Peach Salsa with Lime Juice and Honey

Ingredients:

- 4 small peaches, peeled and diced
- Juice of 2 limes, about 1/4 cup juice
- 2 teaspoons honey
- 2-3 tablespoons diced red bell pepper
- 1 tablespoon finely minced jalapeno pepper, or to taste
- 1 heaping tablespoon chopped cilantro
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped red onion or sweet onion

Preparation:

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken.
Makes 1 1/2 to 2 cups.

Pineapple Chutney

Ingredients:

- 1/4 cup apple juice
- 1/4 cup white vinegar
- 2 tablespoons honey
- 8 oz. pineapple, drained (I used crushed, but you can use chunks as well)
- 1 tablespoon fresh grated ginger, or 1/8 teaspoon of ground dry ginger
- 1 1/2 teaspoons of chili powder


Directions:

1. In small saucepan, combine apple juice, vinegar and honey; bring to a boil over medium-high heat. Add pineapple. Reduce heat to low; simmer 5 minutes or until pineapple is tender. Pour mixture through strainer, reserving liquid. Place pineapple in medium bowl; cool.

2. Pour reserved liquid into same saucepan; add grated ginger and chili powder. Boil over medium-high heat 5 minutes or until slightly thickened; pour into small bowl. Let stand until cool. If desired, use fork to mash pineapple slightly; pour cooled apple juice mixture over pineapple. Refrigerate until ready to serve.

submitted by Jinan Hadnot