Coconut Crumbed Dolphin with Mango and Basil Sauce

Coconut Crumbed Dolphin with Mango and Basil Sauce Ingredients

2 lb Mahi-mahi fish fillets;	2 Mangoes skinned and flesh
Flour	2 tb Brown sugar
2 Eggs	2 tb Chopped fresh basil-use thai
Oil; light, peanut?	1 Clove garlic
1 c Bread crumbs	Splash white wine -1/4 cup
1 c Dessicated Coconut	Ground black pepper to
SAUCE	Finely chopped habanero

Instructions for Coconut Crumbed Dolphin with Mango and Basil Sauce

Twas Offered From the Land of Oz Oopps {Insert Finely chopped Hab here} nearly forgot . WHip me Process Sauce ingredients till smooth -Set aside. flour fish. combine crumbs and Coconut. Dip fish in beaten eggs and coat with crumb mixture -press crumbs into fish. chill fish for 1 hour to set coating. shallow fry 2 min each side drain and drizzle with sauce. now i would put some sauce around the fish and run a circle of Coconut milk/cream around the outside and do that swish Knife thing to make it look pretty .But then again i would also soak my dessicated Coconut in the Coconut milk/or cream for an hour to give more flavour .,and also whip a bit of candied Ginger into the sauce ,not much ,just a hint . But then again you probably would do much the same....... serve with ,well ill let you work on that. Posted to CHILE-HEADS DIGEST V4 #263 by lukasz on Jan 09, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Bread crumbs	Brown Sugar	Coconut
Eggs	Flour	Garlic	Mango
White Wine

for flavor and categorization

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