Capt. KC's Coconut Panko Crusted Grouper with Coconut Pineapple Rum sauce


4  4 to 6 ounce pieces of Fresh fish. (Grouper, Mahi, Halibut. or Snapper)

1 cup Panko Bread crumbs.

1 cup Sweetened Coconut

2 Eggs

3 Tbsp water

1 cup of all purpose flour 

1/4 cup of olive oil


Mix the breadcrumbs and coconut together in a large bowl and set aside.  Mix 2 eggs and water in a shallow pan to make an egg wash.    Dust both sides of fillets with flour.  Dip floured fillets in the egg wash and dredge in coconut/panko mixture to coat completely.  Place coated fillets on a sheet of wax paper and let sit for 20 min - 30 min for coating to set. 

Pour oil into a skillet on medium heat. Cook each fillet in oil turning after 10 minutes and cook for another 10 minutes.   Check fish to see if it is done. DO NOT OVERCOOK!   If fish needs additional time, place the fillets on a cookie sheet and cook at 350 degrees in a preheated  oven for 15 minutes.


Coconut/Pineapple Rum sauce

1 cup of Coconut Cream, 1 cup of Pineapple juice, 1/4 to 1/2 cup of Coconut Rum.

Pour ingredients in a saucepan place on high heat, stir constantly.  Continue till reduced by 1/3 and cool to room temperature.

Recipe adapted from 'Deer Meat for dinner"