Coconut Encrusted Flounder Recipe

Prep the fish

Pat flounder fillets dry with paper towels. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper (use the salt and pepper listed in this section).

Set up breading station

Place the flour in a shallow bowl. In a second bowl, beat the 2 eggs until smooth. In a third bowl, combine shredded coconut, panko breadcrumbs, 0.5 tsp smoked paprika, and a pinch of the remaining salt and pepper; mix well.

Bread the fillets

Lightly dredge each fillet in flour, shaking off excess. Dip into beaten egg, then press firmly into the coconut-panko mixture to coat both sides. Set on a tray and let rest 5 minutes so coating adheres.

Pan-fry the fillets

Heat a large skillet over medium heat and add 4 tbs vegetable oil. When oil shimmers, add fillets (work in batches if needed) and fry 3–4 minutes per side until golden brown and fish registers 125–135°F (51–57°C) at thickest part. Add 1 tbs unsalted butter to skillet in the last minute and spoon butter over fillets for gloss and flavor. Transfer to a wire rack set over a sheet pan and keep warm.

Finish

Just before serving, cut lime in half and lightly squeeze over each fillet to brighten the flavor.

Cook fruit and reduce

In a small saucepan over medium heat, combine diced peaches and chopped dried apricots with minced shallot, 1/2 cup white wine and 2 tbs white wine vinegar. Bring to a gentle simmer and reduce until most liquid is evaporated and fruit is softened, about 8–10 minutes.

Puree (optional) and finish base

If you prefer a smooth sauce, transfer the softened fruit and liquid to a blender or use an immersion blender and puree until smooth. Return purée to saucepan. Stir in 2 tbs heavy cream and bring to a low simmer to meld flavors, about 1 minute.

Emulsify with butter

Reduce heat to low. Remove pan from direct heat and whisk in the cold cubed butter, a few pieces at a time, allowing each addition to emulsify into a glossy sauce before adding more. Continue until all butter is incorporated and the sauce is slightly thickened. Season with 1/2 tsp salt, 1/4 tsp white pepper and 1 tsp lemon juice. Keep warm but do not boil (the sauce may break if it gets too hot).

Strain (optional)

For a silky sauce, strain through a fine-mesh sieve into a warm bowl, pressing on solids to extract flavor; discard solids. Hold warm until serving.

Combine ingredients

In a medium bowl, gently toss together diced mango, diced pineapple, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

Dress the salsa

Add 2 tbs lime juice, 1 tsp honey, and 1/2 tsp salt. Stir gently to combine. Taste and adjust seasoning with additional lime or salt as needed. Let sit at room temperature for at least 10 minutes to allow flavors to marry; refrigerate if holding longer.

Toast aromatics and rice

In a medium saucepan, melt 2 tbs butter over medium heat. Add minced shallot and 1 clove minced garlic; cook 1–2 minutes until soft and translucent but not browned. Add rice and stir 2–3 minutes until rice is glossy and lightly toasted.

Simmer the rice

Add 3 cups stock, 0.75 tsp salt, and 0.25 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed and rice is tender.

Finish and fluff

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, then stir in toasted slivered almonds. Adjust salt to taste and keep warm until plating.