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.