The man who lives in a place called Coconuts and is standing under a coconut palm says to me, "To tell the truth, I don't actually like coconuts so I had to create a recipe that used them, but which I could enjoy.” And he did.
Ingredients:
Some full bodied white fish fillets
Eggs
Milk
Breadcrumbs
Shredded coconut
Butter
Tin of crushed pineapple (syrup based)
2 tablespoons honey
½ cup coconut cream
And very important: enough rum'n'cokes for the chef and guests
If you have an album by bill sevesi or the samoan surf-riders you might want to play that too!
Method:
Dip your solid, white-flesh fish in a blend of egg and milk then roll in a mixture of breadcrumbs and shredded coconut. Sauté the fish in butter on a gentle heat until golden then remove.
Combine half a cup of crushed pineapples in syrup with two tablespoons of honey and half a cup of coconut cream and cook until thickened. Then pour it over the fish. Serve with a fresh salad.
Serving:
Mika's suggestion for added perfection? Serve it after you've had a Bacardi and Coke or two.
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