Coconut Crusted Tilapia in a Coconut Garlic Lemon Sauce

1  lb. tilapia rillets
1/2 tsp salt
fresh ground pepper
1/2 C arrowroot powder
1 tsp garlic powder
1 tsp onion powder
2 eggs
1/4 C water
1/2 C unsweetened shredded coconut
1 tsp paprika
1/2 tsp thyme
1/2 tsp salt
2-3 T coconut oil
6 cloves garlic minced
1 lemon juiced
14 oz coconut milk
1/2 C fresh parsley minced
salt
pepper

1. Rinse fish. With paper towels, pat dry the fillets and then season with 1/2 tsp salt and fresh pepper. Set aside. Prepare 3 shallow dishes. In the first, mix the arrowroot, garlic and onion powders. In the second, lightly mix eggs and water together. In the third bowl, mix the shredded coconut, paprika, thyme, and 1/2 tsp salt

2. In a large skillet, melt coconut oil over medium high heat. Lightly dredge the fish in the arrowroot mixture, shaking off excess. Then dip the fish in the egg mixture and finely dredge it in the coconut mixture, again shaking off any excess. Lay the fillet carefully in the hot pan. Repeat with the remaining fish.

3. Cook until you see the edges of the fillets turn opaque and the bottom crust is golden brown and crispy, then carefully turn the fillets allowing the second side to crisp and brown. Do not overcook, as you want them to stay moist. Add additional coconut oil if necessary. Remove fish to a plate.

4. In the hot pan, add the minced garlic and saute quickly until fragrant but not browned. Add the lemon juice and stir in any remaining crunchy bits in the pan. Add the coconut milk and stir well. Simmer the sauce until reduced and thickly coats the back of a spoon. Remove from the heat and stir in the parsley and season to taste with salt and pepper. Plate the fish and top with the sauce.