Coconut Fish Delightfully crunchy with a creamy, tropical sauce. 4 firm whitefish fillets (we used cod which was delicious) 1-2 tsp. ARIZONA DREAMING (for salt-free), FAJITA SEASONING (for reduced salt) 1/2-1 Cup panko breadcrumbs (depending on how large the fillets are) 2 eggs, beaten 1/2 Cup hot chili oil (you could use regular oil, but the hot chili oil really is delicious, and the coconut sauce takes away some of the heat) 1⁄3-1/2 Cup vegetable oil (enough to combine with the hot oil so it comes at least 1/4 of the way up the fish in the pan) 2 TB. butter 1 leek, chopped (outer leaves and stem discarded) 1 TB. minced fresh garlic (or 1⁄2 tsp. PENZEYS MINCED GARLIC) 1⁄2-1 Cup pineapple juice 1⁄2 Cup shredded coconut 1/4-1/2 tsp. salt, (optional, to taste) 1 Cup half & half

{{recipe.Title}}

{{recipe.Title}}

by cook {{recipe.AuthorName}}
{{recipe.Title}}

Ingredients

Directions

Cooks Notes

Nutritional Information

{{recipe.AuthorName}}

{{recipe.AuthorName}}

More recipes from {{recipe.AuthorName}}

Need spices for this recipe?

{{Product.DisplayName}}

{{Product.DisplayName}}

{{Product.ShortDescription}}

…
Not available in the selected store Out of stock
Rain Check
Offers
Heart