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