Saturday, June 15, 2013

Jamaican Saltfish with Coconut Lime Drizzle

It's always fun to win a thousand dollars.  This is the Grand Prize Winner in the 2012 contest sponsored by Canadian Fish Exporters International.  You already know I love fish-- but this super easy recipe of mine also adapts well to chicken and pork, so give it a try.  And I guarantee you will love the 2-ingredient sauce!  It's killer delicious and works well on dozens of other foods (spring rolls, crab cakes, spicy wontons, you-name-it).  The photo doesn't show the sauce very well-- so pile it on, folks!

Jamaican Saltfish

1 lb. Cristobal Alaskan Salt Fish Fillets (prepared)
½ Cup butter
3 Tbsp. cooking oil
¾ Cup flour
1 Tbsp. Jamaican Jerk Seasoning
2 eggs scrambled
1 Cup Cream of Coconut
3 limes -zest

1. Heat butter and oil in a large skillet over medium heat.  In a small bowl, stir flour with jerk seasoning.  Place scrambled eggs in another small bowl.  
2. Dip fillets into flour mixture, then into eggs, to coat. Cook fillets about 5 minutes per side, or until flaky and opaque.
3. While fish cooks, heat cream of coconut* in a small sauce pan over low heat.  Stir in lime zest.  Serve finished fillets drizzled with Coconut-Lime sauce.

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