#coconut fish

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SEAFOOD FESTIVAL ARTS AND CRAFTS VENDORS SET

SEAFOOD FESTIVAL ARTS AND CRAFTS VENDORS SET

Details: Written by CKNews Staff

OVER 100 ARTISANS SET TO LINE

CEDAR KEY’S DOWNTOWN STREETS

Event Coordinator Susan Rosenthal, announces that 106 vendors have registered for the upcoming Cedar Key Seafood Festival.   She explains, “2017 marks the Lions Club’s 48th Annual Cedar Key Seafood Festival.  Our Arts & Crafts vendors will provide the widest variety of merchandise we’ve ever seen.  With…

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Coconut Fish with Quinoa

Fish:

Dip tilapia or other firm fish filet in flour and salt mixture, then coconut milk, then a mixture of bread crumbs and large flaked unsweetened coconut flakes.  Fry in well heated 1/4 cup olive oil mixed with 1/8 cup corn oil.  4 minutes per side. Salt and pepper to taste. 

Quinoa:

Make 3/4 cup quinoa as directed on package.  Sit aside.  Sauté 1 clove garlic and add 1/2 red onion and 1 yellow pepper chopped small.  Sauté for 3-4 more minutes and add about 1 cup cherry tomatoes, halved.  Remove from heat and add chopped basil, green onions, and juice from 1/2 lime.  Add salt and pepper to taste. 

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Coconut Chicken (or Fish) with Warm Mango Rum Chutney

Coconut Chicken (or Fish) with Warm Mango Rum Chutney

This is the story of me and a big-ole fish I decided I could scale, fillet and skin while vacationing in Turks & Caicos, British West Indies. It was a grouper of unknown type and weighed about five pounds; I called him Mr. Grouper. Mr. Grouper spent that morning swimming around in the waters around Providenciales – until he was caught by a local fisherman and sold to the local fish plant which…

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Who wants to make it with me as well tonight?! 

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Brazilian Recipe: Fish in Coconut Milk (Peixe ao Leite de Côco) Adapted from the cookbook, Café Brazil, by Michael Bateman. As the book describes, “This is one of the most typical ways of cooking fish in Brazil, and is used with almost every variety. The fish is usually marinated in this fashion.” This recipe had a lot of the typical flavors of Brazilian cuisine: onions, bell peppers, tomatoes, coconut, and lime.

Ingredients:

4 steaks of white fish such as cod, about 9 oz. each 1 onion, diced small 2 green bell peppers, seeded and diced 2 tomatoes, skinned, seeded, and diced 2/3 c. coconut milk 1 tbs. tomato paste 1 tbs. olive oil 

Marinade:

Juice of 2 limes 2 garlic cloves 2 sprigs fresh cilantro, chopped Sea salt

Directions:

Put the fish steaks in a bowl and add the ingredients for the marinade. Mix, then leave to marinate for 30 minutes.

Transfer the fish steaks and the marinade to a large pan, arranging them in one layer, and cover with the onion, green bell peppers, and tomatoes. Mix the coconut milk with the tomato paste and pour over the fish. Sprinkle with the olive oil and leave to sit for 5 minutes to allow the fish to absorb the flavors.

Set the pan over low heat and simmer for 25 minutes. Brazilians do not mind the fact that the fish becomes very firm when cooked in this way. If more tender fish is preferred, remove the fish from the pan after it has been sitting for 5 minutes and simmer the other ingredients for 15 minutes. Then put the fish back into the coconut-milk mixture to cook for 10-15 minutes.

Serves 4.