Enjoy this coconut-crusted rockfish, cooked in a mix of butter and coconut oil, that’s topped with a tropical mango salsa.

For the mango salsa:
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.
For the rockfish:
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
For the mango salsa:
Mix all of the mango salsa ingredients and set it aside.

For the rockfish:
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.


SOURCE: ThedailyMeal

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