Coconut Rockfish with Mango Salsa
Recipe Type: Dinner
Cuisine: Caribbean
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Enjoy the taste of summer with this coconut-crusted rockfish, cooked in a mix of butter and coconut oil, that’s topped with a tropical mango salsa.
Ingredients
- [b]For the mango salsa:[/b]
- 1 ripe mango, peeled and diced
- 1/4 cup red onion, chopped
- 1 tablespoon lime juice
- 1/4 cup red pepper, chopped
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon curry powder
- Salt, to taste
- Pepper, taste
- [b]For the rockfish:[/b]
- 2/3 cups flour, divided
- 1 cup shredded coconut, unsweetened
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- Salt, to taste
- Pepper, to taste
- 2 eggs
- 2 rockfish fillets
- 2 tablespoons coconut oil or olive oil
- 2 tablespoons butter
Instructions
- [b]For the mango salsa:[/b]
- Mix all of the mango salsa ingredients and set it aside.
- [b]For the rockfish:[/b]
- Mix 1/3 cup flour, coconut, curry, cumin powder, salt and pepper together on a plate.
- In shallow bowl, whisk the eggs.
- Place the remaining 1/3 cup flour on a second plate. Dredge the fillets first in the plain flour, then in the egg mixture, and finally in the coconut mixture to coat both sides.
- Heat the olive oil or coconut oil and butter over medium high heat, then sauté the fillets until golden brown on both sides and cooked though on the inside, about 2-3 minutes per side.
- Remove cooked fish from pan. Top with mango salsa.