This is like taking a tropical taste trip. All the flavors meld together — savory, sweet, piquant — to give you an awesome appetizer. The exotic sauce enhances the dish’s flavor and helps make a beautiful presentation. Yields 5 large portions or 10 small ones
Hawaiian-Inspired Fish with Mango Sauce
- Cooking and Prep: 50 m
- Serves: 10
Prepare the Fish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a nine- by 13-inch (20- by 30-centimeter) baking pan with Gefen Easy Baking Parchment Paper. (I always line my counter with a disposable plastic tablecloth for easy cleanup.)
Wash the fish fillets and pat dry. In a small bowl, mix together the ingredients for the salmon filling and set aside.
Prepare two shallow plates and a bowl. Put the flour and sugar in one plate, bread crumbs and coconut in another plate, and eggs, salt, and pepper in the bowl.
Place about two tablespoons of the salmon mixture in the center of a fillet. Fold over the sides of the fillet, fastening with a toothpick if desired. Dip into the flour mixture, the egg mixture, and then into the bread crumb/coconut mixture. Place in the prepared baking pan. Continue until all the fillets are filled. Spray fish roll tops with cooking spray, then bake for 30 minutes.
Prepare the mango sauce: Combine all sauce ingredients in a food processor, and process until well-blended. Taste and adjust seasonings, if desired.
To serve: For large portions, serve as-is with sauce on top. For smaller portions, cut each rolled fillet in half and serve with sauce. Garnish with freshly chopped basil, if desired.
If mango is not available, you can sub four to five canned peach halves.
Leftover salmon mixture can be made into patties and fried or baked.
Photography by Moishe Wulliger
Food Styling by Renee Muller