How to make it

  • Bring the wine, shallots, lime juice and passion fruit purée to a boil in a small, heavy saucepan and let it cook down until it's reduced to 1/3 cup, about 5 minutes.
  • Remove the pan from the heat, and whisk in the butter until it's melted and the sauce is slightly thickened.
  • * FISH
  • Put the coconut, flour, milk and eggs in separate, shallow dishes.
  • Beat the eggs well with 1 teaspoon salt, (This breaks up the whites and makes for a more even coating.)
  • Sprinkle the fillets with salt and pepper.
  • Dip filets one at a time in the milk, the flour, the egg mixture and then the coconut, coating them well on both sides.
  • Place the fillets on a wire rack, and refrigerate for at least 10 minutes to help the coating adhere.( Fish can be coated, covered and refrigerated for up to 3 or 4 hours before cooking.)
  • Heat the oil and butter in a 12-inch skillet over medium-high heat.
  • Sauté the fillets, turning once, until the coconut is golden brown and the fish is opaque throughout, about 8 minutes.
  • Transfer the fish to dinner plates, drizzle with passion fruit sauce, and serve immediately.

Reviews & Comments 3

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    " It was excellent "
    pyecroft ate it and said...
    This was DElicious! The convenient store next to me didn't have unsweetened coconut but I live in the Bahamas so they had whole coconuts, made it with fresh grated coconut, yum!
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  • chalgal 9 years ago
    Sounds really tasty! Thanks for sharing!
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    " It was excellent "
    lacrenshaw ate it and said...
    Simply lovely, efit! I especially can't wait for that sauce! My thanks/my ^5.
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    " It was excellent "
    woodstock ate it and said...
    Just happen to have everything needed and a couple of fresh filets
    Was this review helpful? Yes Flag

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