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.
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
- 4 T 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
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