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!
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.
