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Coconut-Crusted Flounder with Chili-Orange Sauce

May 23, 2010

Coconut-Crusted Flounder with Chili Orange Sauce

Happy Sunday!  Marc and I have had a lovely, quiet weekend.  I did have to work yesterday, but despite that, I still feel like we spend some good quality time together.  Last night was my favorite part of the weekend — we went on a date!  We did run some crazy errands (Costco and Wal-Mart), but had dinner at Pho 88 in Lowell, and then went to Barnes and Noble for a nice little date.  We each picked out a couple books to purchase and then hung out in the cafe, and read our respective periodicals (Bitch and InStyle for me and Wired and a guitar mag for Marc).  It’s my favorite kind of way to date my husband.

We did do a lot of running around, and because of that, we didn’t cook much.  We had our dinner out yesterday at Pho 88 and on Sunday afternoon, we grabbed lunch at a local restaurant, Sound Bites.  Sundays at Sound Bites are absolutely insane with lines out the door.  They have excellent breakfast, and that is what most people go for.  Marc and I were in the mood for their lunch, however, and ordered that instead.  The amusing part of all of this tale is that apparently, on the weekends, they don’t cook their lunches in-house at Sound Bites.  Rather, they cook them across the street at their take-out restaurant, On Broadway and bring them across the street to Sound Bites.  We didn’t realize this, and were surprised to see our meals brought in from outside in a giant pizza box.  We know now, though, that if we are in the mood for their lunch food, we can pick it up at On Broadway and take it home.  We won’t get the atmosphere of Sound Bites, but we wouldn’t have to wait either…

Anyway, after all that dining in the big, great world, we did do some cooking at home tonight.  I found a great recipe for Coconut-Crusted Flounder and Orange Chili Sauce on the blog Dinners for a Year and Beyond.  This recipe is super easy, really delicious and the sauce had a lot of spice.  If spice isn’t your thing, you can find an alternate sauce to make with this fish, or just eat it alone.  We ate this with a side of broccoli rabe, but the fish and sauce were truly the stars of this dinner.  I hope you enjoy it!

Coconut-Crusted Flounder with Chili-Orange Sauce

For the fish:

  • Olive oil
  • 5 flounder filets, about 5 – 6 oz. each
  • 1 c. panko breadcrumbs
  • 1 c. shredded sweetened coconut flakes
  • 2 eggs
  • Kosher salt and freshly ground pepper
  • 3 tbsp. all-purpose flour
  1. Heat oil in a large saute pan over medium high heat.
  2. In a pie plate, combine the panko and coconut.  In a bowl, beat eggs and dash of salt and pepper.  Put flour in a third bowl.
  3. Dredge fish in flour, the eggs, then panko and coconut.
  4. Let fish sit on a plate for at least 10 minutes, so that the breading has a chance to bind to the fish.  This is an Alton Brown tip that Marc shared with me and it really helped when making the fish!
  5. Saute in batches, until crisp and golden brown, about 3-5 minutes per side.  Make sure the heat is not too high so that the breading doesn’t burn and the fish cooks thoroughly.  When fish is done, place on a paper towel-lined plate.
  6. Serve on a plate with sauce on top or on the side.

For the sauce:

  • 6 oz. orange marmalade
  • 1/4 c. Asian chili sauce — Sambal Oelek or Sriracha
  • Juice of one lime

Mix all ingredients together in a bowl — and DONE!

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