my family ( 2 of 3 who don't like fish) liked this except for the peanut sauce. They were not wild about that, but fortunately that was an optional topping. The fish recipe itself was well received. I will make this again , just without the peanut sauce. The fish itself was well seasoned.
Delicious and I loved that it is baked rather than fried! I did not make the sauce so can only comment on the tilapia. The breading bakes up light, crispy, crunchy, and nicely flavored. The coconut flavor shines, but the curry notes add a nice touch. That said, the ingredient amounts are excessive as posted. I breaded six -4 oz filets and still had lots to pile on top of the fish. Next time (and there will be a next time) I will also line the pan with foil to make clean up easier. Thank you for sharing the recipe!
Great tilapia!! I made the fish as written and didn't make the sauce. It was light and fresh tasting and the coconut crust made it taste like something you would get at a restaurant. Made for Best of 2011 Cookbook Tag.
Excellent way to prepare tilapia. I will cut the amount of topping mixture down next time though, as it was too much for 2 filets the size that I used. The sauce really set this off perfectly. I also like that it is baked, not fried.
This is a fantastic recipe! It comes out of the oven exactly how it appears in the photo. The sauce is very flavorful. I like how it is crunchy, soft and combined with the smooth peanut sauce.