Coconut Mahi Mahi with
Passion Fruit Sauce
adapted from a recipe in Mmmmiami - Tempting Tropical
Tastes for Home Cooks Everywhere
By Carole Kotkin & Kathy Martin
The coconut au natural called for in this recipe possesses a
rich, subtle sweetness that is much more complex than the
heavily sweetened coconut flakes used on cakes. Unsweetened
coconut is available in Caribbean groceries, health food
stores and specialty markets. If you're ambitious, you can buy
a fresh coconut and grate your own.
Fish alternatives: snapper, pompano or any firm, white-fleshed
fish.
1 cup unsweetened coconut, shredded
3/4 cup flour
1/2 cup milk
2 eggs
1 teaspoon salt plus more for the fish
4 6-ounce mahi mahi fillets, about 1/2-inch thick
Freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
For the passion fruit sauce:
Look for passion fruit purée in the freezer case of
supermarkets with an Hispanic clientele. If you can't find it,
substitute un-reconstituted pineapple juice concentrate.
1/2 cup dry white wine
2 shallots, peeled and minced
2 teaspoons fresh lime juice
1/4 cup passion fruit purée
4 tablespoons unsalted butter
Bring the wine, shallots, lime juice and passion fruit purée
to a boil in a small, heavy saucepan and let it cook down
until it's reduced to 1/3 cup, about 5 minutes.
Remove the pan from the heat, and whisk in the butter until
it's melted and the sauce is slightly thickened. Makes about
1/2 cup.
Put the coconut, flour, milk and eggs in separate, shallow
dishes. Beat the eggs well with 1 teaspoon salt, which breaks
up the whites and makes for a more even coating. Set a wire
rack over a cookie sheet. Sprinkle the fillets with salt and
pepper. Dip them one at a time in the milk, the flour, the egg
mixture and then the coconut, coating them well on both sides.
Set the fillets on the rack, and refrigerate for at least 10
minutes to help the coating adhere. (Note: Fish can be coated,
covered and refrigerated for up to 3 or 4 hours before
cooking.)
Heat the oil and butter in a 12-inch skillet over medium-high
heat. Sauté the fillets, turning once, until the coconut is
golden brown and the fish is opaque throughout, about 8
minutes.
Transfer the fish to dinner plates, drizzle with passion fruit
sauce, and serve immediately. Serves 4.
Pair with an unctuous Viognier
From Carole Kotkin of
The Wine News
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