Coconut encrusted fish

This recipe could actually be entitled, coconut encrusted fish, chicken or shrimp. No matter how I make it, my 6-year old nephew goobles it up.

For the topping I will use ratios since the amounts will vary depending upon the protein you use. 

Set up a breading station:

Pan 1 - flour

Pan 2 - egg, cayenne pepper (optional)

Pan 3 - 1 part toasted coconut (unsweetened if available)

            1 part panko bread crumbs

            1 part toasted pecans (optional)

            mix together well

Preheat oven to 425°.

Put a cooling rack on a cookie sheet.

Bread your protein, dust with the flour, dip in the egg then coat with the topping (pan 3).

Spray with a “Pam” style cooking spray (I like the canola brand or olive oil brand from Trader Joes).

Place protein on the cooling rack, or you can get cooking misters in which you put your own olive oil.  Place cookie sheet in oven and bake for 6 to 8 minutes. Remove, turn protein over, spray the second side, return to oven and cook till finished.

Sauce

2 Tbls orange marmalade

1 Tbls stone ground mustard

½ Tbls horseradish

orange juice to thin

Combine first three ingredients in a small sauce pan over medium heat, whisk until mixed together.  Remove from heat, thin with orange juice, if desired. As it cools it may thicken more and you may want to add orange juice then.

Serve and enjoy.