Coconut Crusted Rockfish
You can never have too many main course recipes, so give Coconut Crusted Rockfish a try. This pescatarian recipe serves 4 and costs $5.47 per serving. One serving contains 1202 calories, 47g of protein, and 72g of fat. This recipe is liked by 11 foodies and cooks. It is brought to you by Foodista. A mixture of orange juice, vegetable oil, panko breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is awesome. If you like this recipe, you might also like recipes such as Coconut-Crusted Salmon with Coconut Chili Sauce, Roasted Rockfish Rockefeller, and Roasted Rockfish Rockefeller.
Diets
Ingredients
basmati rice
1.5 c
butter
3 tablespoons
eggs
4
flour
0.5 c
cilantro
2 T
lime juice
3 tablespoons
limes
2
mango
1
onion
1 small
orange juice
1 T
panko breadcrumbs
0.5 c
bell pepper
0.33333334 c
rockfish
4 fillet
salt & pepper
4 servings
serrano chile
0.5
coconut
1 cup
vegetable oil
0.75 c
water
1 T
Cooking in Steps
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1Make the salsa: In a small bowl, combine all the salsa ingredients, season with salt & pepper (pepper is optional). Set aside while preparing everything else.Start the rice: Melt the butter in a large saucepan over medium heat.
butter
pepper
salsa
rice
salt
sauce pan
bowl -
2Add onion and 1/2 t. salt. Cook until softened, about 5 minutes.
onion
salt
-
3Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges.
coconut
rice
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4Add 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.
water
rice
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5Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork.
rice
frying pan -
6Add the cilantro and lime juice and pepper to taste.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.
salt and pepper
fish fillets
lime juice
cilantro
coconut
pepper
all purpose flour
panko
water
egg
fish
bowl -
7Heat the oven to 200 degrees f. (to keep the fish warm between batches).
fish
oven -
8Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point.
cooking oil
frying pan -
9Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through.
fish
-
10Drain briefly on paper towels and place in the warm oven while cooking the remaining fish.
fish
paper towels
oven -
11Serve the fish and rice with the mango salsa and lime wedges.
lime wedge
mango
salsa
fish
rice
