Coconut Crusted Rockfish

Mild rockfish fillets, pan-fried with a coconut-breadcrumb coating. Served with mango salsa and cilantro-lime rice pilaf.

Ingredients

For the mango salsa:
1 ripe mango, diced
1/3 c. finely diced red bell pepper
1/2 of a serrano chile, ribs and seeds removed, minced fine
1 T. minced fresh cilantro
1/4 t. grated lime zest
1 T. fresh lime juice
1 T. orange juice
salt & pepper
For the rice pilaf:
2 T. butter
1 small onion, chopped fine
salt & pepper
1 1/2 c. basmati rice, well rinsed
1/4 c. shredded unsweetened coconut
2 1/2 c. water
2 T. minced fresh cilantro
2 T. fresh lime juice
For the fish:
4 rockfish fillet (cod, or another mild white fish can be substituted)
salt & pepper
1/2 c. flour
2 eggs
1 T. water
1 c. unsweetened shredded coconut
1/2 c. panko breadcrumbs
3/4 c. vegetable oil
lime wedges, for serving

Preparation

1. Make the salsa: In a small bowl, combine all the salsa ingredients, season with salt & pepper (pepper is optional). Set aside while preparing everything else.
2. Start the rice: Melt the butter in a large saucepan over medium heat. Add onion and 1/2 t. salt. Cook until softened, about 5 minutes. Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges. Add the water, bring to a boil, then reduce heat to low and cover. Cook about 15 minutes, until the water is absorbed and rice is tender. Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork. Add the cilantro and lime juice and pepper to taste.
3. Make the fish: Meanwhile, pat the fish fillets dry and season with salt and pepper. In one dish place the flour, in another dish, beat the eggs and 1 T. water until mixed, and in another mix together the coconut and panko. Working with one fillet at a time, dredge fish in the flour, then pat off the excess, dip in the egg, letting any excess drip back into the bowl, then coat in the coconut-panko mix, pressing the coating onto the fish to be sure it adheres.
4. Heat the oven to 200 degrees f. (to keep the fish warm between batches). Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point. Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through. Drain briefly on paper towels and place in the warm oven while cooking the remaining fish. Serve the fish and rice with the mango salsa and lime wedges.
Credit: Foodista

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