Monday, June 29, 2015

Good Eats

Coconut Crusted Mahi-Mahi in Thai Curry Sauce
(Note Mahi can be substituted with another white flakie fish)

• 7 ounces coconut
• shredded 1/2 cup rice flour 2 eggs
• large 1/2 cup water
• 4 (8-ounce) fillets mahi-mahi
• 1/4 cup rice flour (for dredging)
• 1/4 cup olive oil
• 1 teaspoon red Thai curry
• 1 cup coconut milk
• 1 tablespoon honey
• 2 leaves fresh basil, finely chopped

• In a small bowl, mix shredded coconut with 1/2 cup rice flour.
• In another bowl, make an egg wash with eggs and water.
• Dredge fillets in 1/4 cup rice flour and dip in egg wash.
• Dip fillets in coconut-flour mixture.
• Sauté fillets in oil over medium-high heat until fork tender, browning both sides.
• Remove fillets and set aside.
• In same pan, add the Thai curry, coconut milk and honey.
• Simmer over high heat until reduced by 1/2.
• To finish sauce, add basil to taste.
• Return fillets to pan and spoon sauce to cover.
• Serve with steamed jasmine rice.

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