Bahamas: Coconut-Lime Flounder Fillets

Posted on Apr 10, 2010 by PeggyPrint Recipe Only | Email Recipe | 3 Comments
Filed under: All Recipes, Feed Your Lover, My Travels, Seafood Pin It
Coconut-Lime Flounder Fillets Bahamas

“…Put the lime
with the coconut, then you feel better”
(Harry Nilsson)

I understand that this is the third day in a row I’m eating fish. Honestly, I could eat fish most everyday of the year. Why? Because I like it…more than “like”–I adore eating fish, am passionate about it, and would swim the Atlantic for a wonderful feast of fish!

Routinely eating fish can be a costly indulgence, especially for the freshest, prime species. I rationalize this week’s purchases with the amount I saved on air-fare, by not traveling to remote destinations for spring break.

I used a thick, meaty fillet of flounder and it was exceptional. but any moist, meaty fish would work well in this recipe.

This recipe was adapted from the Coconut-Lime Fillet recipe from “The Best of the Bahama’s” Cookbook.

Recipe: Coconut-Lime Flounder Fillets Bahamas

Ingredients

  • 4 (6-8 ounce) flounder fillets, 1-1 1/4 ” thick
  • 1 egg, beaten
  • 1/3 cup coconut milk
  • 1 cup breadcrumbs or panko (Japanese bread flakes)
  • 3/4 cup unsweetened coconut, flaked
  • 1 teaspoon zest, plus quartered lime wedges for squeezing over fillets

Instructions

  1. Preheat oven to 450˚.
  2. Combine egg and coconut milk in a shallow pan. Combine breadcrumbs, coconut and lime zest and place in another shallow bowl.
  3. Lightly season fillets with salt and pepper. Dip fillets in egg mixture, then dredge in coconut mixture.
  4. Place fillets on a lightly greased baking sheet. Bake 15-20 minutes, or until fish flakes easily with a fork.

Active Time: 15 minutes

Bake Time: 15-20 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman’s dinnerFeed.

Print Recipe Only
Filed under: All Recipes, Feed Your Lover, My Travels, Seafood
More Recipes Filed Under "Feed Your Lover"

3 Responses to Bahamas: Coconut-Lime Flounder Fillets

I welcome your comments!(This site was recently transferred but, unfortunately, I did not have privileges to include past comments. I would love to see a conversation started!)

Your email address will not be published. Required fields are marked *