Coconut crumbed dolphin with mango and basil sauce

Yield: 4 -6

Measure Ingredient
2 pounds Mahi-mahi fish fillets; skinned and boned
\N \N Flour
2 \N Eggs
\N \N Oil; light, peanut?
1 cup Bread crumbs
1 cup Dessicated Coconut
2 \N Mangoes skinned and flesh removed
2 tablespoons Brown sugar
2 tablespoons Chopped fresh basil-use thai basil if you can get it
1 \N Clove garlic
\N \N Splash white wine -1/4 cup ?- Vermouth ? Midori ? I Digress here !
\N \N Ground black pepper to season and a touch of soy sauce
\N \N Finely chopped habanero chile

SAUCE

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@...> on Jan 09, 1998

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