Sunday, October 14, 2012

Macaroon Fish with Ginger Lime Glaze

When I visited Fort Worth last month, we went to eat at a yummy restaurant called Lili's Bistro. Their whole menu was delicious, but the Macaroon Flounder was the winner of the night. I knew I would have to try to recreate it when I got home. I couldn't find flounder but, I think I did a good job recreating the flavors.

Macaroon Fish with Ginger Lime Glaze
2 white fish fillets (I used swai, but it was too delicate, I think tilapia or halibut would be good)
1 cup coconut milk
1 cup macadamia nuts
1 cup coconut
salt and pepper
1/2 cup vegetable oil
2 Tbsp honey
juice of 1 lime
1 tsp fresh ginger

 Preheat oven to 350. In a food processor, blend macadamia nuts, then remove and blend coconut. (They should be very fine). I blended them together and it didn't work as well.
 Mix together the blended coconut and nuts and spread out on a baking sheet. (Don't pile it like it is here, it should be a thin layer.) Bake for 5-8 minutes. Watch it carefully so it doesn't burn, you just want it toasted. 
 Allow the fish to soak in the coconut milk for a few minutes.
Grate 1 tsp of fresh ginger.
Simmer lime juice, honey and ginger until it is a syrup consistency. Add a pinch of salt.
Heat oil in a skillet. Set up a station to for coating the fish.
Remove fish from coconut milk, place in the coconut mixture and press the coating into the fish.
Cook in hot oil for 3-4 minutes on each side.
Remove fish from oil and drain on paper towels, sprinkle with salt.
Serve over a bed of rice, drizzle with ginger lime glaze.

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