Crispy Coconut Sole with Jalapeño Raspberry Sauce

I grew up on the East Coast, by the ocean, and I was also raised Catholic (No meat on Fridays during Lent!), so I am no stranger to weekly meals including fish. My husband, however, hates fish. This recipe is an attempt to mask that “fishy flavor” and serve up something everyone will enjoy.
@HealthfulMama_Crispy Coconut Sole #FishFriday

Crispy Coconut Sole with Jalapeño Raspberry Sauce

Crispy Coconut Sole with Jalapeño Raspberry Sauce
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
Thin white fish is coated with shredded coconut, pan-fried, and served with a spicy raspberry sauce in this tropical-inspired dish.
  • 8-12 pieces of dover sole
  • 6 oz unsweetened shredded coconut
  • 1 cup all-purpose flour
  • 1 T. Old Bay Seasoning
  • 2 eggs, beaten
  • splash of coconut milk
  • salt & pepper
  • 2 T. coconut oil, plus extra
  • For the sauce:
  • half of a jalapeño pepper, minced
  • 1 clove garlic, minced
  • 4T raspberry preserves
  1. Rinse fish and pat dry. Sprinkle with salt and pepper.
  2. In a small bowl, beat together eggs and coconut milk.
  3. Spread coconut onto a large plate. Toss with Old Bay seasoning.
  4. On another large plate, spread the flour.
  5. Heat a large frying pan with coconut oil over med-high heat.
  6. Assemble your fish: dredge both sides of each fish piece in flour, then dip in egg mixture, then coat with the coconut mixture.
  7. When pan is heated, fry fish 3-4 pieces at a time for 3-4 minutes per side or until cooked through.
  8. You may choose to keep the cooked fish warm in a 300 degree oven while cooking the rest.
  9. For the sauce: in a tablespoon of olive oil, sauté jalapeño and garlic until fragrant. Add raspberry preserves. Heat through



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