Tropical Coconut Fish

Tropical Coconut Fish


4 firm white fish fillets (cod or halibut), about 1/4 lb each
kosher salt and black pepper to taste
1 cup panko bread crumbs
2 eggs beaten
1/2 cup chili oil (regular oil may be substituted)
1/2 cup vegetable or peanut oil
2 tbs butter
1 leek, white parts only, chopped
1 tbs garlic powder
1 cup pineapple juice
1/2 cup shredded coconut
1 cup half and half
This recipe works well with a firm white fish like cod or halibut. The fish is fried coated with panko bread crumbs, coconut and topped with a creamy tropical sauce.

  • Season the fish with salt and pepper on all sides, then roll in the panko crumbs, then in the eggs and back into the panko.
  • Heat the oil in a large frying pan to 360 degrees.
  • Add the fish, being careful not to crowd the pan.
  • Drain on paper towels or better yet on a wire rack.
  • For the sauce, melt the butter in a pan over medium heat.
  • Add the leek and cook until soft, then add the garlic powder and cook for another minute.
  • Add the pineapple juice, coconut and salt.
  • Stir to reduce somewhat then slowly add the half and half and reduce further.
  • Continue to stir, taste and adjust seasoning if desired. Sauce should be thickened.




8 min


10 min


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