Coconut Fish

By á-9182

Ingredients

• Sauce:
• 4 firm whitefish fillets (we used cod which was delicious)
• 1-2 tsp. ARIZONA DREAMING (for salt-free), FAJITA SEASONING (for reduced salt)
• 1/2-1 Cup panko breadcrumbs (depending on how large the fillets are)
• 2 eggs, beaten
• 1/2 Cup hot chili oil (you could use regular oil, but the hot chili oil really is delicious, and the coconut sauce takes away some of the heat)
• 1/3-1/2 Cup vegetable oil (enough to combine with the hot oil so it comes at least 1/4 of the way up the fish in the pan)
• 2 TB. butter
• 1 leek, chopped (outer leaves and stem discarded)
• 1 TB. minced fresh garlic (or 1/2 tsp. PENZEYS MINCED GARLIC)
• 1/2-1 Cup pineapple juice
• 1/2 Cup shredded coconut
• 1/4-1/2 tsp. salt, (optional, to taste)
• 1 Cup half & half

Details

Adapted from penzeys.com

Preparation

Step 1

Pat the fish dry, season with the SEASONING of your choice and roll the fish fillets in the panko crumbs, then in the egg and again in the panko. Heat the oils in a large frying pan. Add the fish, being careful not to crowd. Cook until nicely browned on both sides. Thin fillets will take about 3 minutes per side, cod around 5 per side. Remove to a paper towel-lined plate to drain.

For the sauce: Melt the butter in a pan over medium heat. Add the leek and cook until soft. Add the garlic and cook for 1-2 minutes. Add the pineapple juice, coconut and salt, if using. Stir. Reduce the heat and add the half & half and cook until slightly reduced. Pour over the fish and serve.