DARLENE THE GOURMET DIVA’S

Coconut Fish

Photos Courtesy of Google Images

PESCADO CON COCO FRITO

FISH:

·         1 pound fish fillets ( I prefer red snapper)
½ cup flour seasoned :(1tsp: salt, pepper, adobo, oregano ,1/2 tsp cayenne pepper)

·         2 eggs

·         1 Lime or Lemon juiced

·         1 cup shredded fresh coconut

·         ½ tablespoon chopped cilantro 

·         ½ tablespoon chopped scallion or red onion

·         1 Tsp dried oregano leaves (from DR even better)

·         Adobo seasoning (to taste)

·         Oil for deep frying (canola or peanut)

FOR COCONUT SAUCE:

·         ½ Cup finely chopped onion Or Shallots

·         1 Ounce butter

·         2/3 Cup white wine

·         1 1/4 Cups coconut milk

·         1 teaspoon flour

·         1 teaspoon cayenne pepper (optional)

GARNISH:

·         Chives

SAUCE:

1.    Sauté onion in two thirds of the butter for 3-4 minutes on  low heat

2.    Add wine and coconut milk

3.    Cook until the liquids thicken down to half the sauce

4.    In a separate pan:

5.    Combine 1 teaspoon of flour in remaining butter.

6.    Add to the first mixture sauce will become thicker!

7.    Add the cayenne pepper and cook for an additional 4-6 minutes over low heat.

8.    Season with salt and pepper, to taste

9.    Puree sauce (ensure consistency is that of a mildly thick sauce not too thick)

10. Set aside

FISH PREP ACCORDING TO DARLENE THE GOURMET DIVA:

1.    Place flour in a shallow bowl

2.    Add both the beaten eggs and the juice of ½ the lime in another.

3.    In a third bowl, place shredded coconut mixed with the chopped scallion and parsley.

4.    Season fish fillets with adobo, oregano and juice of ½ a lime,

5.    Dip each fillet in lightly seasoned flour, then the egg, and finally the coconut mixture.

6.    Heat oil in a skillet, caldero, frying pan or deep fryer on high heat

7.    Deep fry fish until golden (usually takes less than 6 minutes)

8.    If you over-cook it you will end up with dry fish!

TIME FOR GARNISHING AND SERVING THIS DELICIOUS FISH:

1.    Drain fish on paper towel sprinkle chives over warm fish.

2.    You may serve sauce on the side or over the fish

3.    Serve Fish over white rice, with a garden salad and fried golden plantains

4.    Coconut Sauce should be handed separately,

Serves 4