COCONUT CRUSTED BARRAMUNDI WITH MANGO SALSA

Next time you buy a nice white fish fillet, try this. Mix equal amounts of panko crumbs and grated coconut in a bag. Add the fish fillets, twist the top to form a balloon and rotate the page several times until the fish is well coated. Sear the filets in a medium hot skillet or sautee pan with ghee or butter and cook both sides. The panko crumbs give texture. The coconut imparts its unique flavour. Serve with this mix of mango, eschallots, chilli (serrano or jalapeño) and lime juice

COCONUT CRUSTED BARRAMUNDI WITH MANGO SALSA