Wednesday, August 1, 2012
Panko and Coconut Crusted Steelhead
At dinner he didn't quite finish all his food, telling me that he wasn't feeling that good. I thought it was a little odd, but I had other things to be worried about. He got in the shower and I started a load of laundry. While emptying his pockets, I found a receipt for gas station food. I felt my blood pressure rising, and it all came down. I just could not believe that I told him we had no money, and he went and bought food at the gas station when there was dinner at home! I don't remember exactly what happened, probably because I blacked out from lack of oxygen to my brain.
You can make this without coconut, for those who don't like it, or put the whole thing on chicken, for those who don't like fish (we have a little bit of all of that living in the same house right now)
Panko and Coconut Crusted Steelhead with Tangy Citrus Dipping Sauce
1 1/2 lbs steelhead, any skin removed, cut into 1-inch wide pieces
1 cup coconut sweetened shredded coconut
1 cup panko
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon stone ground mustard
1/4 cup honey
3 dashes hot sauce (such as Tabasco)
1/4 teaspoon red pepper flakes
Preheat the oven to 450. Prepare a tray with foil or parchment paper. Sprinkle the salt and pepper over the fish. Crack eggs into a bowl and scramble with a fork. Combine coconut and panko in a bowl. Dip fish into egg, then coconut panko mixture. Press mixture into the fish pieces. Place on baking sheet and put into the oven. Bake for 10-12 minutes, or until fish is done.
Combine all of the dipping sauce ingredients into a small saucepan on the stove. Heat over medium heat until simmering.
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- Bride & Groom First and Forever Cookbook
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- Martha Stewart's Cooking School
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