A while back, when my son was still eating purees, I knew I wanted to make fish for dinner. I already had plans to make blueberry pear puree for my baby boy. Knowing I’d have lots of blueberry pear, I decided I’d use it to make a sauce for my fish, but then I wanted to encrust my fish in something–only I had no breadcrumbs in the house. In the past, I have used crushed Goldfish crackers to make “breadcrumbs”, which is tasty, but I didn’t think that would go well with blueberry pear compote. So I browsed through my cabinets until my eyes landed on a half-used package of sweetened coconut flakes. Ah-ha! I decided I would toast them, coat my fish in flour mixed with cumin and curry powder, plus some salt and pepper, and make a curried, coconut-crusted fish. Below is the recipe I came up with:
- 1 1/2 cups coconut flakes (sweetened or unsweetened), toasted*
- 1 package blueberries and 1 pear, washed, peeled, and chopped
- 2 filets of hake or other dense white fish
- 1 cup flour
- 1/2 to 1 TB of curry powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 egg
- 1/4 cup white sugar
- 1/4 cup balsamic vinegar
- white rice
- baby spinach
- shaved onion soaked in red wine vinegar
- Add rinsed blueberries and pear to small saucepan. Cover with water and boil 15 minutes or until pear chunks are fork-tender.
- Drain fruit,reserving 1/2 cup of liquid, and add to blender. Puree to desired consistency (I left mine a bit chunky).
- Return fruit to pan. Add 1/4 cup balsamic vinegar, 1/4 cup white sugar, and 1/2 cup of reserved liquid.
- Bring to boil, then lower to medium-low heat and let simmer until thickened, about 20 minutes.
*While berries are cooking, bring another pot of water to boil for rice. Cook rice according to directions, or use less water for a less sticky rice (jasmine or basmati work well for this preparation: 1 cup of rice = 1 1/4 to 1 1/2 cups water)
*While berries are cooking, spread coconut on baking pan and bake at 350 for 15 minutes, stirring occasionally until toasted golden brown.
- Pre-heat oven to 375
- Rinse filets and pat dry.
- Fork-wisk one egg and add to flat container for dipping fish.
- In a second flat container, mix flour, curry, cumin, salt, and pepper with a fork.
- In a third container, spread toasted coconut flakes
- Dip each filet first in four mixture, then coat with egg, and finally cover with toasted coconut.
- Place in an oiled dish and bake at 375 for 12-15 minutes depending on thickness of your filets.
- Wash spinach and spin it dry.
- When rice is done, use a 1 cup measuring cup of 4 oz. ramekin to scoop rice mixture onto plate.
- Top with spinach.
- Top spinach with shaved onion that has been soaked in red wine vinegar.
- Place fish filet atop bed of spinach and cover with blueberry-pear balsamic reduction.
This turned out great. We loved the combination of sweet, spicy, and tangy flavors. I will definitely make this again!