Title: Coconut Crumbed Dolphin with Mango and Basil Sauce
Categories: None
Yield: 4 -6

2 lb Mahi-mahi fish fillets;
-skinned and boned
Flour
2 Eggs
Oil; light, peanut?
1 c Bread crumbs
1 c Dessicated Coconut

-----------------------------------SAUCE-----------------------------------
2 Mangoes skinned and flesh
-removed
2 tb Brown sugar
2 tb Chopped fresh basil-use thai
-basil if you can get it
1 Clove garlic
Splash white wine -1/4 cup
-?- Vermouth ? Midori ? I
-Digress here !
Ground black pepper to
-season and a touch of soy
-sauce
Finely chopped habanero
-chile

Twas Offered From the Land of Oz

Oopps {Insert Finely chopped Hab here} nearly forgot . WHip me Process
Sauce ingredients till smooth -Set aside. flour fish. combine crumbs and
Coconut. Dip fish in beaten eggs and coat with crumb mixture -press crumbs
into fish. chill fish for 1 hour to set coating. shallow fry 2 min each
side drain and drizzle with sauce. now i would put some sauce around the
fish and run a circle of Coconut milk/cream around the outside and do that
swish Knife thing to make it look pretty .But then again i would also soak
my dessicated Coconut in the Coconut milk/or 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 that.

Posted to CHILE-HEADS DIGEST V4 #263 by lukasz on
Jan 09, 1998