Chef Jessica Bright

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Coconut Crusted Fish with Key Lime Sauce- Delicious Tropical Recipe

Coconut Crusted Fish

Coconut Crusted Fish with Key Lime Sauce

As December rolls around, it can be a little cold and I can really start to miss the warm beautiful weather.

This year I have a wonderful solution—I’m going to escape winter by going to the Florida Keys in January as a chef for Kayak Amelia (information is at www.kayakamelia.com).

You are welcome to come along and have me as your chef for a week.  But even if you can’t make it for the trip, I thought you would enjoy this Keys-inspired dish.

December 2011

Coconut Crusted Fish with Key Lime Sauce

30 minutes

Number of servings: 12

Per Serving 515 calories

Fat 40 g

Carbs 22 g

Protein 18 g

12


Delicious Tropical Flavor

Ingredients

For sauce

1 1/2 TBSP fresh lime juice
2/3 cup mayonnaise
1 TBSP honey
2 tsp Dijon mustard
1 tsp finely grated peeled fresh ginger
1/4 tsp salt
1/8 tsp ground cayenne pepper
1 tsp fresh lime zest

For fish

4 cups sweetened flaked coconut (10 oz)
1 cup self-rising flour
3/4 cup beer
1/2 tsp salt
1 tsp cayenne
1 large egg
Oil for frying
2 lbs fresh fish filets (mahi mahi or other mild fish)

Directions

Whisk together the sauce ingredients, cover and chill until ready to serve.

Place coconut in a pie pan. In a medium bowl, whisk the flour, beer, salt, cayenne, and egg until smooth . In your fryer or a medium pan, heat the oil over medium high heat or until 350°F on thermometer.

Coat the fish. First dip in the beer and flour mixture, allow excess batter to drip off; then dredge in the coconut—cover it completely and press it on gently to help it stick. Fry until golden brown, about 4 minutes (depending on the size of your fillets). Skim any loose coconut from your oil and continue frying until all fish is cooked. Serve with sauce.