Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients:
2 rockfish
1 cup shredded coconut (unsweetened works best)
2/3 cup flour
1 teaspoon curry powder
1/2 teaspoon cumin
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground pepper (or to taste)
2 tablespoons butter
2 tablespoons olive oil or coconut oil
2 eggs
For the Mango Salsa:
1 ripe mango, peeled and diced
1/4 cup chopped red onion
1 tablespoon lime juice
1/4 cup chopped red pepper
1 tablepoon vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
2 tablespoons chopped cilantro
1/2 teaspoon curry powder
Salt and pepper taste
Start by making your mango salsa: Stir together the chopped mango, 1/4 cup chopped onion, 1 tablespoon lime juice, 1/4 cup chopped pepper, 1 tablespoon vinegar, 1 tablespoon sugar, 1 tablespoon vegetable oil, 2 tablespoons chopped cilantro, 1/2 teaspoon curry powder, and salt and pepper to taste. Set aside.
Mix 1/3 cup flour, coconut, cumin, curry powder, salt and pepper together on a plate.
In shallow bowl, whisk the eggs. Place the remaining 1/3 cup flour on a second plate. Dredge the fillets first in the plain flour, then in the egg mixture, and finally in the coconut mixture to coat both sides.
Heat the olive oil or coconut oil and butter over medium high heat, then sauté the fillets until golden brown on both sides and cooked though on the inside, about 2-3 minutes per side.
Remove cooked fish from pan. Top with mango salsa. Plate to serve. Enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out.
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Oh snap, thank you very much for posting this! It is gonna aid me when I buy Coconut Oil online! Very Crazy!