Panko and Coconut Crusted Steelhead

We love fish around here. Anything that comes from the ocean makes us happy, even the littlest of the crew. When we were first married, we were staying with my parents in between apartments, and our money was tight. It was so tight I was selling stuff out of the closet and wondering how we would get ourselves out of the mess we were in. I had told my husband not to spend a penny on anything. I found something in the freezer to make for dinner. Fish sticks. The corn dog of the sea. I felt some nostalgia about the, we ate them on a fairly regular basis growing up. My mom had a little stash so I threw them in the oven and made a side. On his way home, my husband asked what was for dinner. I almost didn't tell him, because I thought he might turn up his nose, but I told him anyway.
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.

Needless to say I have never made fish sticks again. But, that doesn't mean baked fish is off the menu. This crunchy panko and coconut crusted steelhead is a new family favorite. It's like coconut shrimp with this dipping sauce that goes along side, but a lot more bang for your buck. And nobody is throwing this baby in the trash.
 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
3 eggs

Dipping Sauce:

1/2 cup orange marmalade
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.

Orange You Glad?

Do you ever find yourself buying an ingredient because it looks fun or you really want to try it? Or you use one tablespoon of an ingredient, only to be left with an entire jar of tahini paste, unsure of what to do with the leftovers? I used to do that all the time (and still do more often than I would like to admit), but recently I have been trying to find recipes that use all of the abnormal ingredient.
I like recipes that use all of the special ingredient, or perhaps some suggestions on what to do with the leftovers, so I don't have a giant bottle of fish paste in my fridge for the next three years, or until I have moved so many times I finally just decide to throw it away.
When I ran across this recipe, I fell in love instantly. To be completely honest, I saw it on the Food Network. If I am ever at a hotel or friends house I absolutely cannot tear myself away. I sit in front of the TV for hours watching reruns of Emeril's homemade sausage or Iron Chef America. I could watch food tv all day! Anyway, this dish looked absolutely amazing, so I decided to try it. The recipe originally called for pork tenderloin, but I used chicken instead, because that was what I had readily available.
The chicken is threaded onto skewers and drenched in a spicy orange marmalade sauce. It is grilled outdoors or you could use and indoor grill, or, my favorite, just broil it. More spicy-sweet sauce is lathered on, leaving you with a delicious, fire-kissed skewer with a bit of caramelized jam and burnt orange dancing on your tongue.
I made a few changes, like pumping up the jalapeño flavor a bit and I served this heavenly chicken to my in-laws. My father-in-law instantly began reminiscing about his childhood. The hot summers in southern California, eating sun-kissed oranges.
These skewers could be served as a fun appetizer, or on a bed of white rice for a main dish. Another great thing about it, it uses a whole jar of marmalade.

Chicken Skewers with Sweet and Spicy Marmalade
Makes 6 servings

1 lb boneless skinless chicken breasts (if they are very thick cut in half like cutlets)

¼ cup soy sauce

¼ cup olive oil

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

1 tablespoon butter

1 jalapeño pepper and minced

2 teaspoons grated fresh ginger

1 (18-ounce) jar orange marmalade

2 tablespoons fresh lime juice

1/2 teaspoon salt

2 tablespoons frozen orange juice concentrate, thawed

Special equipment: 12 wooden skewers soaked in water for 20 minutes

For the chicken, Pat chicken dry and cut lengthwise into 12 pieces. Place in resealable plastic bag. Combine soy sauce, olive oil and garlic in a nonreactive bowl and pour into resealable bag. Seal and massage slightly with your fingertips. Let marinade for 20 minutes to one hour. Drain chicken and pat dry. Preheat broiler.

Thread chicken on to skewers in an S shape and season with kosher salt and pepper. Place on a baking sheet and position oven rack in its highest position. When preheated, place tray in oven and cook skewers for 2-3 minutes per side.

For the sweet and spicy marmalade, Meanwhile, in a medium saucepan, melt butter over medium-high heat. Add pepper cook until soft. Add ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, salt and orange juice concentrate. Simmer 5 minutes, stirring frequently.

Baste chicken with sweet and spicy marmalade and serve with white rice, or as an appetizer.