Tuesday, August 9, 2011

Coconut Plantain Crusted Fish

Yes, you heard right – Coconut and Plantain Crusted fish! Oh. my. word. Out of this world!

The hubs and I have been inspired by one of our favorite restaurants here in Jupiter, Leftovers. They are SO creative with their fish dishes… and it has inspired us to get creative with ours (Exhibit A):

And now, this beautiful baby:

Sweet Coconut and Green Plantain crusted white fish topped with a tangy garlic key-lime dressing, and a heafty scoop of Mango Kiwi Salsa… all of that over a fluffy bed of coconut rice! HELLO GORGEOUS.

Let’s talk about the Key lime dressing in this one. Holy smokes! Where to start? It’s my new go-to fish topper… and I think I may just keep it on hand at all times. It just takes this dish to the NEXT level. In fact, we even made a second type of fish this weekend and topped it with that glorious dressing (a Jicama-lime crusted fish over mixed greens with mango red onion and jicama strips – TO DIE FOR). That recipe is coming next week… mmmm get excited! 😉

In the mean time? GO MAKE THIS. It’s amazing. It may even win over some of you fish haters! 😉

PS- I’m thinking of making a video tutorial on how to crust fish like this (we’ve got multiple recipes on here using the dredge, egg wash, coat method now). Would that be something that would interest you all? Some V-logs? I guess they are called… haha I need to get up with the times!

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Coconut Plantain Crusted Fish

Yield: 4 servings


For the Garlic Key Lime Dressing:
1 1/2 cups mayonnaise
1/2-2/3 cup key lime juice (depending on how tangy you like things)
2 cloves garlic, minced
1/4 cup packed cilantro
1/2 teaspoon salt
1/2 teaspoon pepper

For the Fish:
4 - 6 ounce filets of tilapia (or other white flaky fish)
2 green plantains, peeled and shredded
1 cup of shredded coconut
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten

Mango Kiwi Salsa
Coconut Rice


For the Garlic Key Lime Dressing:
Add all ingredients to a food processor and pulse until combined. Refrigerate until ready to use.

For the Fish:
Mix the shredded plantains and coconut together in a dish and set aside. Next season the flour with salt and pepper in a shallow baking dish. In a third baking dish, place the beaten eggs. Set up an "assembly line" Fish, flour mixture, egg wash, and then the coconut plantain mixture.
Preheat oven to 375°. In an oven-safe skillet over medium heat, heat enough canola oil (2 tablespoons or so) to coat the bottom of pan (I used my beloved cast iron).

Dredge the fish into the flour mixture (being sure to thoroughly coat it) and shake off excess. Next, dunk into the egg wash. Last, place a thin layer (about 1/4") of the coconut plantain mixture into the hot pan, trying to match the size of the fish filet as best as possible. Place dredged and egg washed fish on top of the coconut plantain "bed".

Cook for 4 minutes, lift fish with a spatula. While holding fish with the spatula, add another thin layer of the coconut plantain mixture to the pan (again matching the size of your fish filet). Carefully flip the fish onto the new "bed" of coconut plantain mixture. Place entire skillet into the oven and allow to finish cooking (about 4-7 minutes).

Remove from oven and serve over a bed of coconut rice, drizzle with key lime dressing and top with mango kiwi salsa. Prepare to faint. SO good!

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23 Responses to “Coconut Plantain Crusted Fish”

  1. 1

    Alicia @ AliGirl Cooks — August 9, 2011 @ 3:50 pm

    Another great fish recipe! This looks delicious.

  2. 2

    carly {carlyklock} — August 9, 2011 @ 3:50 pm

    This looks as good as I imagined yesterday!

    You are definitely brave to venture into vlog territory – I think it’s a great idea.

    • Kristina replied: — August 11th, 2011 @ 12:44 pm

      haha we will see! 🙂

  3. 3

    Bev Weidner — August 9, 2011 @ 3:54 pm

    In the meantime, I’m all, WHAT ARE VLOGS? WAIT, WHAT? WHO?

    um, LOVE the fish.

    • Kristina replied: — August 10th, 2011 @ 2:34 pm

      haha that’s what I said when I first heard the word 🙂

  4. 4

    Mike — August 9, 2011 @ 4:00 pm

    i wish it was 5 o clock. this post made me so hungry! Great job, love!

  5. 5

    ErinsFoodFiles — August 9, 2011 @ 4:01 pm

    Oh yum!!! And totally a dish a Floridian would make! 😉

  6. 6

    Rachel — August 9, 2011 @ 4:09 pm

    This looks amazing! I looooove Caribbean food! If I could, I would fly you up here and have you make this with me 🙂

    • Kristina replied: — August 9th, 2011 @ 4:21 pm

      awww well ya’ll need to come vacation to FL and I’ll cook you all these FL dishes! Free place to stay! 😉 heh

  7. 7

    Maureen Cavanaugh Berry — August 9, 2011 @ 4:32 pm

    This looks FISH-tastic! My hubby would love it-I like the mix of plantain w the coconut.

    Here’s a fishy fact and a word of caution on calling tilapia “whitefish”. Whitefish is a fresh water fish, a member of the salmon family found in the Great Lakes region of this country, nothing at all like good old tilapia. I say call a spade, a spade. I hope this helps.

    • Kristina replied: — August 10th, 2011 @ 2:37 pm

      i meant white as in light in color… aka mild/light tasting fish 🙂 but any TRUE whitefish would work great for this recipe too!

  8. 8

    Jane — August 9, 2011 @ 4:53 pm

    I can’t wait to try this out! Yum. It looks so good. I would definitely like it if you did a vlog with your crusting technique. Because, when I try to do things like this, they don’t turn out looking like that.

    • Kristina replied: — August 10th, 2011 @ 2:35 pm

      I will do a video – it’s a lot easier to show people than to accurately explain it in writing. stay tuned! 🙂

  9. 9

    leslie — August 9, 2011 @ 5:51 pm

    This dish just screams summer. I just love it.

    • Kristina replied: — August 10th, 2011 @ 2:34 pm

      SUMMER!!! 🙂 hope you are doing well Leslie!

  10. 10

    brandi — August 10, 2011 @ 9:43 am

    yes, do a video! 🙂 if I can do it, you can do it 🙂

    this looks awesome – love the coconut!

    • Kristina replied: — August 10th, 2011 @ 2:34 pm

      haha we’ll see… maybe I’ll work on it this weekend! 🙂

  11. 11

    Esther — August 10, 2011 @ 5:12 pm

    Oh yum. Oh.yum.
    I love fish crusted with pretty much anything, but COCONUT?! There’s a favorite right there. Nice work!

  12. 12

    Lauren — August 10, 2011 @ 7:44 pm

    I would LOVE to see your tutorial on how to do fish like this. All the way through the pan process, please! I made your sweet potato crusted fish and it turned out incredibly tasty but not as yummy looking as yours. Would love to actually see where I went wrong.

    • Kristina replied: — August 11th, 2011 @ 12:45 pm

      I’ll work on it this weekend! Stay tuned!:)

  13. 13

    Melissa@IWasBornToCook — August 10, 2011 @ 10:31 pm

    this.looks.AMAZING! must try it soon! love.

  14. 14

    Lindsay@GirlFromScratch — August 12, 2011 @ 10:27 am

    I LOVE coconut! What a great way to use it on fish! Can’t wait to try this!

  15. 15

    The Novice Chef » Pan Fried Plantains — January 13, 2012 @ 1:00 am

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