Tilapia with Orange Ginger Coconut Sauce
Serves 2

2 pieces 8 oz tilapia
8 oz fresh pineapple diced
2 oz dried raisin
¼ cup scallion diced
¼ cup red bell pepper diced
5 oz Orange, Ginger & Coconut Sauce
2 tablespoon flour
1 tablespoon olive oil
Salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat. Dredge the filets of tilapia in flour to coat shaking off excess. Add the tilapia to the saucepan and cook until lightly golden brown about 2 minutes each side. Add pineapple, raisin, red pepper and Chef Pascal Orange Ginger & Coconut Sauce. Salt and pepper to taste. Bring to boil and reduce for 1 to 2 minutes.

Remove the tilapia to the plate, pour over the sauce and garnish with scallions.