Coconut Crusted Rockfish
Coconut Crusted Rockfish is a main course that serves 4. One portion of this dish contains approximately 47g of protein, 72g of fat, and a total of 1194 calories. For $5.39 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Foodista requires lime juice, butter, eggs, and panko breadcrumbs. From preparation to the plate, this recipe takes around 45 minutes. 11 person have made this recipe and would make it again. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Coconut-Crusted Salmon with Coconut Chili Sauce, Roasted Rockfish Rockefeller, and Asian-Style Baked Rockfish.
Servings: 4
Ingredients:
1 1/2 c. basmati rice, well rinsed
3 tablespoons butter
4 eggs
1/2 c. flour
2 T. minced fresh cilantro
3 tablespoons fresh lime juice
2 limes
1 ripe mango, diced
1 small onion, chopped fine
1 T. orange juice
1/2 c. panko breadcrumbs
1/3 c. finely diced red bell pepper
4 rockfish fillet
salt & pepper
1/2 of a serrano chile, ribs and seeds removed, minced fine
1 cup unsweetened shredded coconut
3/4 c. vegetable oil
1 T. water
Equipment:
sauce pan
bowl
frying pan
oven
paper towels
Cooking instruction summary:
- Make 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. Add onion and 1/2 t. salt. Cook until softened, about 5 minutes. Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges. Add 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. Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork. Add 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.
- Heat the oven to 200 degrees f. (to keep the fish warm between batches). Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point. Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through. Drain briefly on paper towels and place in the warm oven while cooking the remaining fish. Serve the fish and rice with the mango salsa and lime wedges.
Step by step:
1. Make 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.
2. Add onion and 1/2 t. salt. Cook until softened, about 5 minutes.
3. Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges.
4. Add 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.
5. Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork.
6. Add 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.
7. Heat the oven to 200 degrees f. (to keep the fish warm between batches).
8. Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point.
9. Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through.
10. Drain briefly on paper towels and place in the warm oven while cooking the remaining fish.
11. Serve the fish and rice with the mango salsa and lime wedges.
Nutrition Information:
covered percent of daily need
