Fish Cushions With Papaya-Raisin-Dip

Total Time
Prep 30 mins
Cook 10 mins

This dish can be used as an appetizer, but also as a main dish. King Fish can be subbed by other fish fillets.

Ingredients Nutrition


  1. Mix raisins with rum and set aside. Let stand for at least 30 minutes to soak raisins with rum.
  2. Put papaya fruit flesh, sour cream, garlic, chili pepper and lemon juice in food processor and mix until smooth for about 10 to 20 seconds.
  3. Remove raisins from rum and add to papaya mixture. Add 1/4 teaspoon of the rum and coriander. Mix with a spoon. Add salt and pepper to taste.
  4. Set sauce aside. You can prepare sauce in advance.
  5. Cut fish fillet into cubes and mix with lemon juice and 1 teaspoon olive oil. Add salt and pepper to taste. Set aside.
  6. Remove crust from toast bread. Roll out every barked toast bread slice very thinly using a rolling pin.
  7. Brush the margins of the slices with egg white. Place the fish on three of these slices. Use also the fluid.
  8. Cover the three slices with the remaining three to build the cushions. Press the edges of the slices to close the cushions. Use a knife to remove "excess" of bread.
  9. Mix egg yolk with milk and add a pinch of salt.
  10. Brush the cushions very lightly on both sides with egg yolk mixture (but remain about the half for later use).
  11. Preheat broiler of your oven.
  12. Heat up olive oil in a pan. Fry the cushions in oil when hot on both sides for about 2-3 minutes until golden. Remove cushions from pan.
  13. Brush cushions with the remaining egg yolk mixture on top side and sprinkle with coconut flakes. Sprinkle a pinch of brown sugar on each cushion.
  14. Broil the cushions in the oven until coconut flakes are golden for about 1-2 minutes.
  15. Serve the fish cushions hot with the papaya-raisin-sauce.
  16. NOTE on fish: if you can't get King Fish or Mackerel, you can use other firm fish fillet. I have also tried tilapia.
  17. NOTE on chili pepper: if you like it hot you can use more, if you like it mild use less or a mild type chili pepper. I have used a mild one here.
  18. NOTE on serving: as an appetizer this will make 3 servings. As a main dish it will make 1 serving. As a main dish serve it with rice or a green salad.
  19. Time to make does not include time to soak the raisins.


Most Helpful

This has great potential. I just loved the little "pillows." I can think of many ways to adapt this.I had difficulty with the directions. Was the fish suppossed to be 5 fillets that weighed 5 1/2 ozs each, or was it one fillet that weighed between 5 ozs and 5 1/2 ozs?(of course it's not hard for me to get confused!) I used white sandwich bread, but not sure if that was what the creator intended. I ended up with so much fish (because of above noted confusion) I ended up using almost an entire loaf of bread to use up it all up. On step #7 it said to "use also the fluid," I was not sure what that meant. Despite those points, I think this cook is onto a terrific idea and with tweaking could have a terrific recipe.

tara portee March 06, 2006

I would rate this higher than a 5 if I could. The combination of fruit, fish, spices & Herbs is perfect. When I made the dip and tasted it I thought "it's okay" but after it mellowed for a couple of housrs and in combination with everything else it is perfect. There is a computer error - it reads 5-5 1/2 ounce fish filets I am sure that is meant as 5 1/2 ounce filets - that is what I used and it was perfect for 3 cushionsI did not take off a star becaue of this simply because I enjoyed the recipe so much I used a fork to crimp the edges to tightly seal the cushions. They sealed perfectly. Used a whole chili pepper. This recipe is a bit work intensive but well worth every bit of it -I served it as an appetizer with my Sunday Martini Mmmm I wish you luck in the contest this is a winning recipe

Bergy February 26, 2006

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