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Parve
Medium
4 Servings
Allergens 
30 Minutes
Diets
This fish dish carries you away to the Caribbean isles, with its exotic, rich flavors and coconutty breading.
1 egg
1 tablespoon water
flour, to dredge
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely chopped macadamia nuts
1/2 teaspoon Gefen Ground Ginger
1 teaspoon shredded or ground coconut
4 medium tilapia fillets
oil, for frying
1/4 cup apple juice
1/4 cup Kedem White Wine Vinegar
2 tablespoons Gefen Honey
1- 8 ounce can Gefen Crushed Pineapple, drained
1/4 teaspoon Gefen Ground Ginger
1/3 teaspoon chili powder
Place flour, salt, and pepper on a plate; combine. Place nuts on a second plate; stir in ginger and coconut. Dip fillets in flour mixture, then in egg, and then in nut mixture, pressing firmly to coat well.
Heat oil in large frying pan and fry fillets over medium heat until browned. Turn and fry on other side until browned and fish flakes easily with fork. Remove fillets to serving dish.
Boil apple juice, vinegar, and honey in small saucepan. Add pineapple and reduce heat to low. Simmer for five minutes. Add ginger and chili powder and boil another three to five minutes, until slightly thickened.
Shut flame; refrigerate until ready to serve. Pour sauce over fillets and serve.
Photography and Styling by Chavi Feldman.
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