A delightful twist on a classic dish, this recipe combines the tropical flavors of coconut with a zesty peanut sauce for a meal that's both flavorful and easy to prepare.
Preheat your oven to 350°F (175°C) and prepare a baking sheet with non-stick spray or parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, whisk together the egg, water, and cornstarch until smooth.
Ensure the mixture is lump-free for even coating.
In another bowl, combine the coconut flakes, curry powder, garlic powder, and paprika.
Mix thoroughly to evenly distribute the spices.
Dip each tilapia fillet into the egg mixture, then press into the coconut mixture to coat evenly.
Press the coconut mixture firmly onto the fillets for a better crust.
Place the coated fillets on the prepared baking sheet and bake for 12-14 minutes, or until the fish is opaque and flakes easily with a fork.
Check the fish for doneness by gently flaking with a fork.
While the fish bakes, combine the peanut butter, garlic, lime juice, soy sauce, ginger, sage, and brown sugar in a bowl. Adjust seasoning to taste.
Warm the peanut butter slightly if it's too thick to mix.
Switch the oven to broil and cook the fillets for an additional 2-3 minutes until golden and crispy.
Keep a close eye on the fillets to prevent burning.
Serve the tilapia fillets with the peanut sauce on the side. Garnish with fresh herbs or lime wedges if desired.
Adding a garnish enhances the presentation and flavor.
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