This is actually the second time that I've made this dish. The first time I tried it with tilapia and that's when I found out that I don't like tilapia. So I decided to try the recipe again but with sea bass. I recently discovered that I like sea bass when I made the sea bass with honeyed apples.
This reminds me a lot of coconut shrimp. I wasn't overly sure when I was adding horseradish into the apricot jam, whether this was actually going to turn out or not but my goodness it's good! Normally I like to sample a little bit of everything on my plate until I'm finished but I polished off the fish first before I touched anything else.
I got the original recipe from allrecipes, changed out the fish and baked it instead of frying. I think that this will be one of my go-to recipes when it comes to fish. I love coconut shrimp but find coating all the shrimp takes time, whereas you coat your pieces of fish and voila, you're done! I will definitely be making this again.
- 1 c. flaked coconut
- 1/2 c. + 2 Tbsp. flour
- 1 Tbsp creole seasoning
- 4 (4 oz) fillet of sea bass
- 1 egg, beaten
- Preheat oven to 425f.
- Toss together the coconut, 2 tablespoons of flour and Creole seasoning in a bowl. In a separate bowl, toss the sea bass with the remaining 1/2 cup of flour, and shake off the excess. Lightly beat the egg in a separate bowl; dip the fillets in the egg. Press fillets in the coconut mixture coating all sides. Place on a foil lined baking sheet.
- Bake fish for 15-20 minutes or until the fish is cooked through and flakes easily.
Apricot dipping sauce
- 1/2 c. apricot jam
- 2 tsp. brown mustard
- 1 tsp. horseradish
- While the fish is baking, mix everything together and set aside.