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.

Crispy Coconut Sole with Jalapeño Raspberry Sauce

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HealthfulMama.com

Crispy Coconut Sole with Jalapeño Raspberry Sauce

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

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main

Ingredients Method

Ingredients

  

1x2x3x?

• 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
• 4 T raspberry preserves

Method

 

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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