Kategorie Hauptgericht, Fisch / Meeresfrüchte, herzhaft
Vorbereitungszeit 20 min
Kochzeit 15 min
Portionen 4
Zutaten
For the Salsa:
1 large ripe mango, peeled and medium diced
1/4 cup finely chopped red onion
1 1/2 tablespoons freshly squeezed lime juice
1/4 cup finely chopped red pepper
1 tablespoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons coarsely chopped fresh cilantro
1/2 teaspoon curry powder
Salt and pepper, to taste
For the Fillets:
1 cup sweetened shredded coconut
2/3 cup all-purpose flour, divided
1/2 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 large egg
4 firm white fish fillets, such as whiting
2 tablespoons olive oil
2 tablespoons unsalted butter
Anweisungen
Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
Spoon a bit of the mango salsa on each fillet and serve.
URL
https://www.thespruceeats.com/coconut-crusted-fish-fillets-mango-salsa-3029533