Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. It’s called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°.
  2. Place fish in plastic bag or glass dish with Marinade. Let sit in fridge for at least 1 hour.
  3. Mix panko, peanuts and coconut in a shallow dish.
  4. Dredge on side of the fillets in the panko mixture.
  5. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
  6. Place fish in skillet, panko side down, but be careful--it will splatter a bit.
  7. Leave the fish to sizzle away for 3 minutes. Do not move it.
  8. Flip the fish over and place entire pan in the oven for 15 minutes.
  9. Enjoy.

Reviews

(1)
Most Helpful

This is easy and tasty, and something a little different. I used Kraft Light Asian Sesame dressing and adjusted the baking time to about 10 minutes. I will easily make this again. Made for My-3-Chefs event.

Recipe Reader June 02, 2008

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