Monday, July 1, 2013

Coconut Crusted Halibut with Mango Cilantro Sauce

This recipe was adapted from one that used the same technique to make chicken fingers.  I changed a few of the ingredients and came up with this wonderful fish dish.  It is so full of flavor!  The mango and cilantro sauce could be used as a salad dressing as well, so if you have extra don't throw it away!

Coconut Crusted Halibut with Mango Cilantro Sauce



1/4 cup of coconut oil (about 3 large T of solid oil)
1lb wild caught halibut
1/2 cup unbleached flour
2 eggs, beaten
1/2 cup shredded coconut (preferably unsweetened)
1/2 tsp paprika
salt, pepper


1/2 cup mango chunks
1/4 cup cilantro
1 tsp honey
1/2 tsp paprika
1/4 cup plain greek yogurt
dash of hot sauce
salt and pepper to taste


Heat coconut oil in a large skillet over medium high heat.  

Place the flour in one bowl with salt, pepper, and paprika.  Place the eggs in another bowl, and coconut in the third bowl.  Pat the fish dry with paper towels and season with salt and pepper.  Coat the fish first in flour, then dip into the egg.  Finally, coat the fish in the coconut.  

Place the fish in the hot pan and cook for about 3 minutes per side.  Fish should flake evenly with a fork when it is finished.  

Place all of the ingredients for the sauce into a blender and mix until combined.  Pour the sauce over the fish and serve with some sautéed vegetables.