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  • Coconut Crumbed Dolphin With Mango And Basil Sauce

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    Coconut Crumbed Dolphin With Mango And Basil Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Mahi-mahi fish fillets, skinned and boned Flour
    • 2 x Large eggs Oil, light, peanut
    • 1 c. Bread crumbs
    • 1 c. Dessicated Coconut
    • 2 x Mangoes skinned and flesh removed
    • 2 Tbsp. Brown sugar
    • 2 Tbsp. Minced fresh basil-use thai basil if you can get it
    • 1 x Clove garlic Splash white wine -1/4 c. - Vermouth Midori I Digress here ! Grnd black pepper to season and a touch of soy sauce Finely minced habanero chile

    Directions

    1. Twas Offered From the Land of Ounce
    2. Oopps (Insert Finely minced Hab here) nearly forgot . WHip me Process Sauce ingredients until smooth -Set aside. flour fish. combine crumbs and Coconut. Dip fish in beaten Large eggs and coat with crumb mix -press crumbs into fish. refrigeratefish for 1 hour to set coating. shallow fry 2 minutes each side drain and drizzle with sauce. now i would put some sauce around the fish and run a circle of Coconut lowfat milk/cream around the outside and do which swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut lowfat milk/or possibly cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same....... serve with ,well i'll let you work on which.

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