Ingredients

serves 4

　　4 (8-ounce) tilapia fillets

　　Salt and pepper

　　1/2 cup all-purpose flour

　　2 eggs, beaten

　　1 cup panko bread crumbs

　　1 cup unsweetened grated coconut

　　4 tablespoons vegetable oil

　　1/2 cup pineapple preserves

　　2 tablespoons rice wine vinegar or tamari (aged soy sauce)

　　1/4 cup chicken stock

　　2 scallions, whites and greens, very thinly sliced

　　

Step 1

Preheat the oven to 275°F.

　　

Step 2

Place a rack over a rimmed baking sheet and place in the oven.

　　

Step 3

Arrange 3 shallow dishes on the countertop near the stove. Season the fish with salt and pepper. Place the flour in the first dish, the eggs in the second, and the panko with the coconut in the third dish.

　　

Step 4

Heat a thin layer of vegetable oil, a couple tablespoons, in a large skillet over medium-high heat. Coat 2 pieces of fish in the flour, then egg, then bread crumbs, and fry until brown and crispy, 3 to 4 minutes on each side. Transfer the fish to the oven to keep warm, and repeat with the remaining 2 pieces of fish.

　　

Step 5

While the fish cooks, in a small pot combine the preserves, rice wine vinegar or tamari, and chicken stock. Heat through over medium heat, then stir in the scallions. Drizzle the pineapple sauce over the fish.

　　Cooks' Note

　　Serve with a green salad or with a slaw salad dressed with oil and vinegar

　　Rachael Ray's Look + Cook