SERVES 2 Co­conut Fish

Taste & Travel - - Destinations -

THIS RECIPE COMES from Ho­tel Le Ma­hana Huahine, lo­cated on a small is­land be­tween Tahiti and Bora Bora.

Fresh Mahi Mahi or Hal­ibut 2 thick fil­lets

All-Pur­pose Flour for dredg­ing

Salt 1 tsp

Pep­per a dash

Egg 1 large, beaten

Freshly Grated Co­conut Meat1 for coat­ing

Veg­etable Oil for shal­low fry­ing

Orange Slices for gar­nish

1 RISE the fish and pat dry. Mix the flour with the salt and pep­per. Pre­heat a fry­ing pan with oil. Dip each piece of fish into flour, then into beaten egg and then grated co­conut, press­ing the co­conut onto the fish to af­fix. Fry at a medium tem­per­a­ture un­til golden brown, be­ing care­ful not to burn the co­conut. Gar­nish with orange slices and serve with white rice.

1 Or des­ic­cated shred­ded co­conut that’s been re­hy­drated in a steamer.

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