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.

Crispy Coconut Sole with Jalapeño Raspberry Sauce

Author: HealthfulMama.com

Recipe type: Main

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4

Thin white fish is coated with shredded coconut, pan-fried, and served with a spicy raspberry sauce in this tropical-inspired dish.

Ingredients

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

Instructions

Rinse fish and pat dry. Sprinkle with salt and pepper.
In a small bowl, beat together eggs and coconut milk.
Spread coconut onto a large plate. Toss with Old Bay seasoning.
On another large plate, spread the flour.
Heat a large frying pan with coconut oil over med-high heat.
Assemble your fish: dredge both sides of each fish piece in flour, then dip in egg mixture, then coat with the coconut mixture.
When pan is heated, fry fish 3-4 pieces at a time for 3-4 minutes per side or until cooked through.
You may choose to keep the cooked fish warm in a 300 degree oven while cooking the rest.
For the sauce: in a tablespoon of olive oil, sauté jalapeño and garlic until fragrant. Add raspberry preserves. Heat through