Cajun Coconut Tilapia with Apricot Mustard Sauce

I found this recipe online and modified it to be gluten free.

Yeah, I know that the sauce is totally an optional item, but this is one you really don't want to miss. It rocks!

Cajun Coconut Chicken or Fish

1.5 lb tilapia or skinless chicken breast

1c Rice Chex cereal

1 bag Shredded Coconut

1c Cornstarch

2 Eggs

2 tbsp Milk

3 tbsp Cajun Seasoning Mix

1 tsp Zatarains Gumbo File (optional)

Peanut Oil or Canola

Dump cereal and coconut into Food Processor, pulse until crumbly and fine, not powdery.

In a large bowl, combine the rice chex, coconut, cajun seasoning and gumbo file. Put cornstarch into a bowl by itself. Beat eggs and milk in another bowl.

Heat your oil or preheat oven to 350 if you want to try it baked.

Coat meat in cornstarch, shake off excess.

Dip into egg wash.

Press into coconut mix. Coat both sides thoroughly.

To Fry:

Place coated meat into pan and fry until both sides are golden brown.

To Bake:

Spray both sides of coated meat with Olive oil grease spray and place on baking sheet. Bake for 20-25 minutes at 350.

Apricot Mustard Sauce

1/2c Apricot Preserves (or Apricot Pineapple if you can find it!)

2 tbsp Brown Mustard

1 tsp Horseradish (or Tiger Sauce if you prefer)

Put all ingredients into bowl and mix with fork until well combined.

Spoon gently over cooked fish or chicken.