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Coconut Encrusted Orange Roughy with Caribbean Salsa |
It’s so light and the combination of the toasted coconut and the banana bbq sauce will surely delight!
- 2 Orange Roughy Fillets or similar mild white fish (flounder, haddock)
- ½ c bread crumbs
- ½ c coconut flakes
- 1 egg
- oil for frying
- 1 cup Nature Isle Caribbean BBQ Sauce (a banana flavored delight!)
FOR SALSA:
- 1 can Black Beans
- 1 can corn kernels
- 1/2 red onion
- fresh cilantro
- ½ cup Caribbean BBQ sauce
Drain beans and corn, mix together. Mince onion, chop cilantro and add to mixture. Bind everything together with ¼ c – ½ cup of BBQ sauce. It’s that quick, easy and delicious!
In dry skillet, toast coconut flakes till golden. Mix bread crumbs and coconut together. Dredge fillets in egg and coat with crumb/coconut mixture. Heat oil and when hot, fry the fillets till golden and flaky (about 3 minutes on one side and 1-2 on the second side.) Pour some BBQ Sauce on each plate and place fish on top. Place a nice portion of salsa on the side and get ready to enjoy a delicious
Caribbean
meal. |
