Coconut Crumbed Dolphin With Mango And Basil Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Thai | 4 | -6 | |
INGREDIENTS
| 2 | lb | Mahi-mahi fish fillets |
| skinned and boned | ||
| Flour | ||
| 2 | Eggs | |
| Oil, light peanut? | ||
| 1 | c | Bread crumbs |
| 1 | c | Dessicated Coconut |
| 2 | Mangoes skinned and flesh | |
| removed | ||
| 2 | T | Brown sugar |
| 2 | T | Chopped fresh basil-use thai |
| basil if you can get it | ||
| 1 | Clove garlic | |
| Splash white wine -1/4 cup | ||
| ?- Vermouth ? Midori ? I | ||
| Digress here ! | ||
| Ground black pepper to | ||
| season and a touch of soy | ||
| sauce | ||
| Finely chopped habanero | ||
| chile |
INSTRUCTIONS
Twas Offered From the Land of Oz Oopps {Insert Finely chopped Hab
here} nearly forgot . WHip me Process Sauce ingredients till smooth
-Set aside. flour fish. combine crumbs and Coconut. Dip fish in beaten
eggs and coat with crumb mixture ~press crumbs into fish. chill fish
for 1 hour to set coating. shallow fry 2 min each side drain and
drizzle with sauce. now i would put some sauce around the fish and run
a circle of Coconut milk/cream around the outside and do that swish
Knife thing to make it look pretty .But then again i would also soak
my dessicated Coconut in the Coconut milk/or cream for an hour to give
more flavour .,and also whip a bit of candied Ginger into the sauce
,not much ,just a hint . But then again you probably would do much the
same....... serve with ,well i'll let you work on that. Posted to
CHILE-HEADS DIGEST V4 #263 by lukasz <lukasz@midcoast.com.au> on Jan
09, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 455
Calories From Fat: 40
Total Fat: 4.6g
Cholesterol: 93mg
Sodium: 236.8mg
Potassium: 185.8mg
Carbohydrates: 86.4g
Fiber: 3.4g
Sugar: 8.7g
Protein: 14.9g