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–+ servings
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
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main
Ingredients Method

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

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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