This post brought to you by alliteration and the letter C.
At Vassar, Tuesdays were glorious because Tuesdays were Tasty Tuesdays, where local restaurants would set up a booth in the college center and instead of going to the dining hall you could have empanadas and lavender lemonade, or falafel and bubble tea for lunch. It was fantastic.
Anyway, today I bring you a recipe I came up with last week. It kind of reminds me of something I’d make/find in Mexico, probably since all of the coconut salad ingredients are native to that country, imagine that.
It’s another fish recipe, can you tell I like fish? You don’t have to use flounder; probably tilapia or any similar white fish would be fine. As usual I did exactly zero measuring when I made this, so all measurements are approximate. Use your best judgment and your taste buds. This recipe will feed two ravenous twenty-somethings.
- 2 flounder filets
- 2/3 cup cornmeal
- 1/3 cup flour
- 1 tsp. curry powder
- 1 tsp. chili powder
- ½ tsp. salt
- ½ tsp. onion powder
- ½ tsp. paprika
- 1 cup flaked coconut
- 1 avocado
- 1 lime
- 1 jalapeño, seeded and minced
- ¼ cup red onion, minced
- 3 cloves of garlic, minced
- 2 tbsp. vegetable oil
In a shallow dish (such as a casserole dish, or something) combine cornmeal through paprika and thoroughly mix.
Preheat oven broiler.
Spread coconut on a cookie sheet and place on top oven rack for a few minutes, checking often. Remove when just golden brown and toasty.
Mince onion, garlic, and jalapeño, and place in a bowl. Mix well. Cut avocado into chunks and add to bowl. Squeeze lime into bowl, add coconut and mix well. Set aside.
Heat large skillet over medium heat and add vegetable oil. Dredge flounder in cornmeal mixture on both sides, making sure it’s well covered. Add flounder to skillet, flip when edged are just starting to go white and are no longer translucent. The cornmeal mixture should be crispy and fish should flake easily.
Serve with quinoa or whatever makes you happy, top flounder with coconut salad mixture, enjoy!