Coconut Tilapia with Apricot Dipping Sauce

Prep Time: 20 min, Cook Time: 10 min, Ready in: 30 min

Ingredients: 
1 cup flaked coconut, finely chopped
2 Tbsp flour
1 Tbsp Creole seasoning
4 (4 oz) Tilapia fillets
1/2 cup cornstarch
3 beaten eggs
1/2 cup canola oil

Apricot Dipping Sauce:
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish

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 egg into a separate bowl and dip the fillets in the egg.  Press fillets in the coconut mixture coating all sides.

Heat canola oil in a frying pan to a temperature of about 350 degrees.  Fry fillets one or two at at time on both sides until golden brown.  Remove to drain on a paper towel.  Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl.  Serve the tilapia accompanied by the dipping sauce


Taken from: allrecipes.com W. Blossom

Honey Garlic Salmon

6 Salmon steaks
1 cup honey
3 cloves garlic
1 Tbsp soy sauce

Arrange salmon steaks in single layer in shallow, greased baking pan.  Place ingredients in food processor and blend until garlic is well minced.  Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.

Cedar-Plank Salmon

1 Large Salmon filet
1/2 lemon
2 untreated 1/2-1 inch cedar planks
olive oil
salt and pepper
1 cup brown sugar.

Soak 2 cedar planks in water for at least half an hour and up to several hours.  Heat barbecue.  Divide filet in half on planks.  Squeeze half a lemon over and drizzle with good olive oil.  Sprinkle lightly with coarse salt and freshly ground pepper.  Sprinkle with brown sugar and place both planks on grill.  Close grill top and let cook and smoke.  Check occasionally to make sure the planks do not catch flame.  If they do, put it out with water.  Cook for about 20 minutes or until the edges are starting to char and the center of the fish is opaque.  Remove fish from planks to serve.  You can break it into serving sized pieces as you remove it from the planks.

Soy Ginger Mahi Mahi

3 Tbsp honey
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp fresh grated ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
1 Tbsp veggie oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.  Season fish with salt and pepper and place them in the dish.  Place skin side down.  Cover and refrigerate for 20 minutes to marinate.  Heat veggie oil in a large skillet over medium high heat.  Remove fish from dish and reserve marinade.  Fry fish for 4-6 minutes per side.  Pour reserved marinade into skillet and heat over medium heat until the mixture reduces to glaze consistency.  Spoon glaze over fish and serve immediately

Broiled Fish Fillets

8 fish fillets
salt
paprika
1/4 cup lemon juice
1/2 cup melted butter
1/4 cup chopped parsley

Place fillets on a well greased baking sheet.  Sprinkle with salt and paprika.  Drip lemon juice and butter generously over fish.  Broil about 6 inches from heat for about 10 minutes for each 1 inch of thickness.  Basting once with lemon and butter.  When fish is firm and flakes easily, remove from broiler.  Baste again with lemon and butter.  Garnish with parsley and serve immediately

Broiled Apricot Salman Rice, and Roasted Cauliflower

6 6oz Salmon fillets
1 tsp salt
1/2 tsp ground red pepper
1/2 cup apricot preserves
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 1/2 cups rice
2 Ibs cauliflower

Preheat broiler.  Line a baking sheet with foil.  Place salmon on foil; sprinkle with salt and red pepper.  Whisk together preserves, vinegar and lemon juice.  Brush apricot mixture over salmon. Broil 8 minutes or until done.

Roast cauliflower in oven at 425 degrees for 30 minutes while preparing fish.  Cook rice according to package directions.