Coconut Rockfish with Mango Salsa

Enjoy the taste of summer with this coconut-crusted rockfish, cooked in a mix of butter and coconut oil, that's topped...
Contributor

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

For the mango salsa:

  • 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
  • eggs
  • rockfish fillets
  • 2  Tablespoons  coconut oil or olive oil
  • 2  Tablespoons  butter

Directions

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.

 

 

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.