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Coconut oil recipes
28

In this simple, fresh-tasting dish, a crisp coconut coating keeps the fish moist and gives it real island flair. Chef Roxanne Russell grates and dries her own fresh coconut to get long, beautiful strands, but any grated dried coconut will do. Read More about it in epicurious and we have changed it to use Coconut Oil rather than Olive Oil.

For fish:
The recipe asks for 4 tablespoons extra-virgin olive oil, divided and we would suggest 4 table spoons of Coconut Oil
1 garlic clove, smashed
2 (5-to 6-ounces) pieces of skinless boneless mahimahi fillet
1/4 cup all-purpose flour
1 large egg, lightly beaten
Rounded 1/3 cup grated dried unsweetened coconut


For sauce:
The original recipe asks for 1/4 cup extra-virgin olive oil, and we would suggest 1/5th cup of Coconut Oil.
1 garlic clove, smashed
1/4 teaspoon finely chopped rosemary
1 medium tomato, seeded and cut into 1/4-inch dice
1/2 tablespoon finely chopped parsley
1/2 tablespoon finely chopped chives
1 tablespoon rice-wine vinegar (not seasoned)

 

 

Preparation
Marinate fish:
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce: 
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish: 
Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce: 
Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:
Coat and cook fish: Preheat oven to 450°F with rack in middle.
Put flour, egg, and coconut in separate shallow bowls. Dredge curved side of each fillet in flour, shaking off excess, then dip floured side in egg and then in coconut. (Discard marinade.)
Heat remaining 2 tablespoons oil in an ovenproof heavy medium skillet over medium heat until it shimmers. Cook fish, coated side down, until coconut is pale golden, 30 to 60 seconds. Carefully turn fish over and transfer skillet to oven. Roast until fish is just cooked through, 6 to 7 minutes. Serve fish with sauce.

 

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