Prep 15 mins
Cook 15 mins
A deliciously different coating for your fish makes this recipe a hit.
- 4 (8 ounce) red snapper fillets, with skin (boned, rinsed, and patted dry)
- 1⁄2 cup shredded coconut (unsweetened)
- 1⁄2 cup flour
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon olive oil
- In a shallow bowl combine coconut, 1/4 cup flour, curry powder, coriander, cumin, black pepper, and salt. Mix the ingredients together until evenly combined.
- In another shallow bowl whisk together the egg and the milk.
- Place the remaining 1/4 cup flour in a shallow bowl.
- For Each Fillet:
- Working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.
- Heat the 1 T. of olive oil in a lg. saute pan until hot.
- Add the fillets to the pan, coconut side down.
- Cook 3 mins., then turn and cook until done, about 1 minute more.
This was fantastic! I used sweetened shredded coconut, as that was all I had on hand, and it worked just fine. Just as easy and way more interesting than just baking fish. I couldn't figure out by the directions which side to bread, so I did it on both sides. It didn't look super pretty, but it tasted great.