Coconut Striped Bass Recipe
Battered Steak, in Coconut Flakes. Topped With Tomatillo Citrus Glaze Sauce.
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Ingredients
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For the Coconut Striped Bass
For the Tomatillo Citrus Glaze
Method
For the Coconut Striped Bass
- 1
Prepare the Breading Station
Set up a breading station by placing the flour in one shallow dish, beaten eggs in another, and coconut flakes in a third dish. Season the flour with salt and black pepper.
- 2
Bread the Fish
Take each striped bass fillet and first coat it in the seasoned flour, shaking off any excess. Next, dip it in the beaten eggs, allowing any excess to drip off, and finally coat it in the coconut flakes, pressing gently to help the flakes adhere.
- 3
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully place the coated fillets in the skillet. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain any excess oil.
For the Tomatillo Citrus Glaze
- 4
Cook the Tomatillo Mixture
In a small saucepan over medium heat, combine the chopped tomatillos, minced garlic, lime juice, honey, salt, and black pepper. Cook for about 5-7 minutes, stirring frequently, until the tomatillos soften and the mixture thickens slightly.
- 5
