Capt. KC's Coconut Panko Crusted Grouper with Coconut Pineapple Rum sauce

4  4 to 6 ounce pieces of Fresh fish. (Grouper, Mahi, Halibut. or Snapper)

1 cup Panko Bread crumbs.

1 cup Sweetened Coconut

2 Eggs

3 Tbsp water

1 cup of all purpose flour 

1/4 cup of olive oil

Mix the breadcrumbs and coconut together in a large bowl and set aside.  Mix 2 eggs and water in a shallow pan to make an egg wash.    Dust both sides of fillets with flour.  Dip floured fillets in the egg wash and dredge in coconut/panko mixture to coat completely.  Place coated fillets on a sheet of wax paper and let sit for 20 min - 30 min for coating to set. 

Pour oil into a skillet on medium heat. Cook each fillet in oil turning after 10 minutes and cook for another 10 minutes.   Check fish to see if it is done. DO NOT OVERCOOK!   If fish needs additional time, place the fillets on a cookie sheet and cook at 350 degrees in a preheated  oven for 15 minutes.

Coconut/Pineapple Rum sauce

1 cup of Coconut Cream, 1 cup of Pineapple juice, 1/4 to 1/2 cup of Coconut Rum.

Pour ingredients in a saucepan place on high heat, stir constantly.  Continue till reduced by 1/3 and cool to room temperature.

Recipe adapted from 'Deer Meat for dinner"

 

 

Capt. KC's Smoked Fish Dip

Capt. KC's Smoked Fish Dip;

• 1 lbs. Smoked fish (Mackerel or Tuna)
• 8 oz Cream Cheese (Softened)
• 1 tsp Mince Garlic
• 1/2 Lemon Juiced
• 1 Tbsp Mayo (Not Miracle whip)
• 1/4 cup chopped yellow onion (optional)
• 1 Tbsp of Parsley for color (optional)

Remove skin from the fish and break into small chunks, Place fish and softened cream cheese in your food processor, add garlic, lemon and other ingredients. Blend on high until the mixture is a paste about like peanut butter. Scrape into a serving dish, cover, and refrigerate overnight. Mine never makes it overnight.

Serve with Club Crackers, Pickled Jalapeno rings, and Tiger hot sauce. You can substitute another sweet hot sauce if needed