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Coconut Crusted Rockfish

 
One serving costs about $5.47 One serving costs about $5.47

$5.47 per serving

11 people like this recipe

11 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:83%

Spoonacular Score: 83%

 

You can never have too many main course recipes, so give Coconut Crusted Rockfish a try. This pescatarian recipe serves 4 and costs $5.47 per serving. One serving contains 1202 calories, 47g of protein, and 72g of fat. This recipe is liked by 11 foodies and cooks. It is brought to you by Foodista. A mixture of orange juice, vegetable oil, panko breadcrumbs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is awesome. If you like this recipe, you might also like recipes such as Coconut-Crusted Salmon with Coconut Chili Sauce, Roasted Rockfish Rockefeller, and Roasted Rockfish Rockefeller.

Rockfish on the menu? Try pairing with Pinot Noir, Sparkling Wine, and Pinot Grigio. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Barefoot Cellars Pinot Noir Wine with a 5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.

Barefoot Cellars Pinot Noir Wine

Barefoot Pinot Noir is fruity and elegant with delightful red fruit & lavender aromas that excite before the first sip! Subtle oak notes lift the Bing cherry and raspberry flavors. Enjoy the lingering, silky finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 c
1.5 c basmati rice
basmati rice
3 Tbsps
3 Tbsps butter
butter
4
4  eggs
eggs
0.5 c
0.5 c flour
flour
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
2 Tbsps
2 Tbsps fresh cilantro
fresh cilantro
3 Tbsps
3 Tbsps fresh lime juice
fresh lime juice
2
2  limes
limes
1
1  diced mango
diced mango
1 small
1 small onion
onion
1 Tbsp
1 Tbsp orange juice
orange juice
0.5 c
0.5 c panko breadcrumbs
panko breadcrumbs
0.33 c
0.33 c red diced bell pepper
red diced bell pepper
4 fillet
4 fillet rockfish
rockfish
4 fillet
4 fillet rockfish
rockfish
some
some salt & pepper
salt & pepper
0.5
0.5  serrano chile
serrano chile
1 cup
1 cup unsweetened shredded coconut
unsweetened shredded coconut
0.75 c
0.75 c vegetable oil
vegetable oil
1 Tbsp
1 Tbsp water
water
1.5 c basmati rice
1.5 c
basmati rice
3 Tbsps butter
3 Tbsps
butter
4  eggs
4
eggs
0.5 c flour
0.5 c
flour
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
2 Tbsps fresh cilantro
2 Tbsps
fresh cilantro
3 Tbsps fresh lime juice
3 Tbsps
fresh lime juice
2  limes
2
limes
1  diced mango
1
diced mango
1 small onion
1 small
onion
1 Tbsp orange juice
1 Tbsp
orange juice
0.5 c panko breadcrumbs
0.5 c
panko breadcrumbs
0.33 c red diced bell pepper
0.33 c
red diced bell pepper
4 fillet rockfish
4 fillet
rockfish
4 fillet rockfish
4 fillet
rockfish
some salt & pepper
some
salt & pepper
0.5  serrano chile
0.5
serrano chile
1 cup unsweetened shredded coconut
1 cup
unsweetened shredded coconut
0.75 c vegetable oil
0.75 c
vegetable oil
1 Tbsp water
1 Tbsp
water

Equipment

paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
oven
oven
paper towels
paper towels
sauce pan
sauce pan
frying pan
frying pan
bowl
bowl
oven
oven


Instructions

  1. Make the salsa: In a small bowl, combine all the salsa ingredients, season with salt & pepper (pepper is optional). Set aside while preparing everything else.
  2. Start the rice: Melt the butter in a large saucepan over medium heat. Add onion and 1/2 t. salt. Cook until softened, about 5 minutes. Add the rice and coconut and saute about 3 minutes, until rice starts to become translucent at the edges. Add the water, bring to a boil, then reduce heat to low and cover. Cook about 15 minutes, until the water is absorbed and rice is tender. Remove pan from heat and let sit, covered for 10 minutes. Gently fluff the rice with a fork. Add the cilantro and lime juice and pepper to taste.
  3. Make the fish: Meanwhile, pat the fish fillets dry and season with salt and pepper. In one dish place the flour, in another dish, beat the eggs and 1 T. water until mixed, and in another mix together the coconut and panko. Working with one fillet at a time, dredge fish in the flour, then pat off the excess, dip in the egg, letting any excess drip back into the bowl, then coat in the coconut-panko mix, pressing the coating onto the fish to be sure it adheres.
  4. Heat the oven to 200 degrees f. (to keep the fish warm between batches). Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers and just starts to near the smoking point. Add 2 of the fillets and cook about 3 minutes per side, until the fish is golden and cooked through. Drain briefly on paper towels and place in the warm oven while cooking the remaining fish. Serve the fish and rice with the mango salsa and lime wedges.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.87
Ingredient
1.5 cups basmati rice
3 tablespoons butter
4 eggs
½ cups flour
2 tablespoons fresh cilantro
2 tablespoons fresh cilantro
3 tablespoons fresh lime juice
2 limes
1 diced mango
1 small onion
1 tablespoon orange juice
½ cups panko breadcrumbs
⅓ cups red diced bell pepper
4 fillets rockfish
4 fillets rockfish
½ serrano chile
1 cup unsweetened shredded coconut
¾ cups vegetable oil
Price
$2.08
$0.36
$0.96
$0.08
$0.03
$0.03
$0.38
$0.50
$1.50
$0.15
$0.03
$0.29
$0.25
$13.58
$13.58
$0.03
$1.00
$0.65
$35.49

Nutritional Information

Quickview
1355 Calories
78g Protein
74g Total Fat
93g Carbs
36% Health Score
Limit These
Calories
1355k
68%

Fat
74g
115%

  Saturated Fat
27g
174%

Carbohydrates
93g
31%

  Sugar
11g
13%

Cholesterol
356mg
119%

Sodium
645mg
28%

Get Enough Of These
Protein
78g
157%

Selenium
250µg
358%

Phosphorus
967mg
97%

Vitamin D
13µg
92%

Vitamin B12
5µg
86%

Manganese
1mg
85%

Vitamin K
81µg
77%

Vitamin C
52mg
63%

Vitamin B2
1mg
62%

Vitamin B3
11mg
57%

Vitamin B6
1mg
57%

Potassium
1812mg
52%

Vitamin E
6mg
42%

Magnesium
154mg
39%

Folate
132µg
33%

Fiber
7g
31%

Vitamin A
1564IU
31%

Copper
0.62mg
31%

Vitamin B5
3mg
31%

Vitamin B1
0.4mg
27%

Iron
4mg
26%

Zinc
3mg
23%

Calcium
140mg
14%

covered percent of daily need

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