My husband and I love halibut and coconut. So we combined the two and concocted a halibut recipe from all things coconut. The coconut products used are from Tropical Traditions. We set out to try to coconut up our dinner to the extreme and the following recipe was dreamed up, created, labored over, tasted, refined, and loved by all. 🙂
For the Fish:
4-6 Fillets of Halibut (or other white fish… Tilapia would work well here too)
1-2 Cups of Tropical Traditions Coconut Flour
2-3 Cups of Tropical Traditions Shredded Coconut
6 Tbsp of Tropical Traditions Coconut Oil
2-4 Eggs
2 Tbsp Old Bay Seasoning
1 Tbsp White Pepper
1 Tbsp Fresh Ground Black Pepper
1 Tbsp Cumin
1 Tbsp Thyme
For the Sauce:
6 Tbsp Tropical Traditions Coconut Cream Concentrate
2 Tbsp Tropical Traditions Coconut Flour
1 Cup Water
4 Tbsp Fresh Squeezed Lime Juice
2 Tbsp Fish Sauce
1/2 Minced Onion
1-2 Minced Jalapeno (to taste)
2 Tbsp Chili Powder
SAUCE:
In a small sauce pan add the Tropical Traditions coconut cream concentrate, lime juice, water, fish sauce, minced onion, minced jalapeno, and chili powder. Bring to a rolling boil while stirring constantly. Reduce heat and simmer for 15-20 minutes. Add Tropical Traditions coconut flour to thicken sauce. Remove from heat and let sauce stand for 5-10 before serving.
FISH:
Spread Tropical Traditions Coconut flour in a shallow dish. Whisk your eggs in a wide bowl and put shredded coconut flakes in another shallow dish. Add the Old Bay Seasoning, White Pepper, Fresh Ground Black Pepper, Cumin, and Thyme to the shredded Tropical Traditions Coconut flakes and mix together with your hands.
Heat coconut oil in a skillet to medium. Rinse and pat down fish fillets. Roll in coconut flour, dip in egg and then coat with the coconut flake mixture. Add to hot oil and cook until the coconut fillets are a nice golden brown. Carefully flip the coconut fish fillets to evenly cook the other side. You can keep these warm in the oven while you’re cooking up all of your fillets.
Prepare to overload your taste buds with coconut goodness… drizzle sauce on top of fried fish and enjoy! If you like rice, this also goes really well on top of a bed of rice… if you’re into that sort of thing! 🙂
Our Take: This recipe turned out delicious. With or without the sauce, yummy! But, I am not going to tell you it wasn’t quite messy….
Tropical Traditions 100% natural Shredded Coconut is made from organic dried coconuts in the Philippines that are grown with no fertilizers or pesticides. This premium dried coconut contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, the dried coconut is not treated with sulfites to keep them white. They are a great addition to recipes and baking, or just for snacks! Comes in a re-sealable pail.
Buy Your Own!! This Shredded coconut used to make this recipe can be purchased online at TropicalTraditions.com – 1 gallon re-sealable pail – 3.5 lbs. Retail: $25.00. Now: $17.50
Free Virgin Coconut Oil Book with purchase!
Tropical Traditions has a terrific referral program. If you make a first-time purchase and say you were referred by a friend (me) User ID: 6417979 on your online order you will receive a FREE copy of Virgin Coconut Oil Book-it has over 85 recipes! By using my ID, I will receive a coupon for a product. If you choose to use my ID – Here is my HUGE THANK YOU in advance!
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Disclosure: No compensation was given for this review/giveaway. I did receive a sample product from the sponsor for the purpose of this honest review. This did not affect the outcome of this review. All opinions are 100% my own. For full disclosure click here.