Coconut Fish Sticks Recipes

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

Steps:

• 1. combine the fish an milk in a lrg bowl, let soak. mixthe chutney, jalapeno,scallions, lemon juice an 2 tbls water in small bowl. Combine the flour, 1/2 teas salt an 1/2 teas pepper to tastein a shallow bowl. beat the eggs with 1/4 cup water in another shallowbowl. mix the breadcrumbs, coconut, 1/2 teas salt an 1/2 teas pepper in a third shallow bowl. drain the fish, then coat each piece in the seasoned flour. dip in the egg mixture an roll in the breadcrumb mixture. set on rack until ready to cook.
• 2. put the broccoli in a microwave safe bowl with 3 tabls water, cover with plastic wrap an microwave till tender about 5 min.
• 3. meanwhile heat 1/2 in vegtable oil in a lrg skillet over med-hi heat. working in batches. fry the fish sticks until golden brown, about 2 min per side, Drain on a paper towl-lined plate. serve with the broccoli, lemon wedges an shutney sauce. ummmm

Steps:

• In a large bowl, whisk together the coconut milk, ginger, garlic, turmeric, red-pepper flakes, honey and 1 teaspoon salt.
• Zest and juice 1 lime directly into the coconut milk mixture. Stir in 1/4 cup chopped cilantro. Add the fish fillets and turn to coat. Marinate in the refrigerator for 15 to 30 minutes.
• Meanwhile, adjust an oven rack to the lower-middle position. Arrange another rack in the position closest to the broiler heat source. Heat oven to 425 degrees.
• Place the tomatoes on a large sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and toss to coat. Place the marinated fish between the tomatoes and spoon all the marinade from the bowl over the fish. Drizzle 1 tablespoon of oil over the fish. Transfer the pan to the lower-middle rack and roast until the surface of the fish is opaque but the center is not cooked through, 8 to 10 minutes, depending on thickness of the fish. The fish should not flake easily with a fork. Remove the pan from the oven and heat the broiler to high.
• Move the pan to the broiler and finish cooking, rotating the pan once, until the fish is tender and the tomatoes are just beginning to brown in spots, 5 to 6 minutes, depending on thickness of the fish. Slice the remaining lime into wedges.
• Divide the tomatoes and fish among dishes and tip the pan juices over the fish. Garnish with the remaining 1/4 cup cilantro and serve with lime wedges for squeezing.