INGREDIENTS
4 cod fillets
2 tsp. low salt fajita seasoning
1 cup Panko breadcrumbs
2 eggs, beaten
1/2 cup hot chili oil or regular oil
1/3 to 1/2 cup vegetable oil
Sauce:
2 TBSP. butter
1 leek, chopped (discard outer leaves and stem)
2 TBSP. minced fresh garlic
1/2 to 1 cup pineapple juice
1/2 cup shredded coconut
1/2 tsp. salt, to taste
1 cup half and half
DIRECTIONS
Pat the fish dry.
Season with the fajita seasoning and roll the fish fillets in the Panko, then in the egg and again in the panko.
Heat the oil in a large fry pan; add the fish (do not crowd). Cook until browned on both sides.
Cod will take about 5 minutes per side.
Remove to a paper towel-lined plate.
For the sauce; melt the butter in a pan over medium heat.
Add the leek and cook until soft.
Add garlic; cook 1 minute.
Add pineapple juice, coconut and salt; stir.
Reduce heat and add half and half; cook until slightly reduced.
Pour over fish and serve.
Serves 4.
