Coconut Panko-Crusted Fish with Key Lime Butter Sauce

2 servings
25 minutes total

2 (6 oz) white fish fillets (such as grouper, snapper, or cod; about 12 oz)
2 tablespoons flour
1 ½ teaspoons chili-lime seasoning, divided
¼ cup + 2 tablespoons canned coconut milk, divided
½ cup panko bread crumbs
¼ cup unsweetened shredded coconut
¼ cup vegetable oil
¼ cup cold unsalted butter
1 lime, for zest
2 tablespoons Key lime juice
2 tablespoons sliced green onions

Thaw fish (if needed). Combine flour and 1/2 teaspoon seasoning in shallow bowl. Place 1/4 cup coconut milk in second shallow bowl. Combine bread crumbs and shredded coconut in third shallow bowl.

Preheat oil in medium sauté pan on medium 2–3 minutes. Pat fish dry with clean paper towels (if needed), then season with 1/2 teaspoon seasoning. Dredge fish in flour (shaking off excess), then dip in coconut milk. Coat evenly with bread crumb mixture, pressing with fingers to adhere (wash hands).

Place fish carefully in oil. Fry 8–12 minutes, turning occasionally, until coating is golden, flesh flakes easily, and center is 145°F. Remove from pan and drain.

Meanwhile, cut butter into small cubes. Zest lime (1/2 teaspoon); place zest in small saucepan with lime juice on medium-low and bring to a simmer. Add butter 2 pieces at a time, whisking constantly, until melted and blended. Remove pan from heat and whisk in remaining 2 tablespoons coconut milk and 1/2 teaspoon seasoning. Serve fish with sauce and green onions.

Note: Always check fish for bones.

Photo and recipe courtesy of Publix

0 comments… add one

Leave a Comment

* Copy This Password *

* Type Or Paste Password Here *