Light and tropical, this Coconut Crusted Halibut with Spicy Pineapple Salsa is a lovely addition to any summer meal plan.
I can’t believe it’s been over a month since my last post. I’m not sure where the month has gone, but I’m pretty sure it was lost in the chaos of spring. We’re always so busy at this time of year, but this year it seemed especially so. My son decided to play baseball again and my husband volunteered to coach. It was an amazing way for them to spend some time together, but also a huge time commitment.
It’s funny how life repeats itself and how you can find yourself reflecting back on your childhood, seeing it through a new lens.
Having been the wife to a coach this year, I can appreciate even more the time my dad spent coaching both my brother and I in multiple sports growing up. And, having been the daughter to a coach for so many years to a father who still coaches other peoples children, I feel like they are an unsung hero of childhood. They selflessly give up their time, wishing only for the best experience for the kids in their charge, dealing, at times, with unkind comments and backlash, all to give their kids and others the opportunity to learn and love sport. A life skill, in my opinion, that is often overlooked. All this has nothing to do with the recipe, but has been on my mind lately, especially in the face of some un-kindness my dad faced a few weeks back in his voluntary coaching role. My dad does LOVE coconut, though, especially coconut cream pie and coconut shrimp, so maybe this can be dedicated to him as a small thank you for his efforts over the years.
With all the busy-ness of Spring, I find myself at the two week mark. That is two weeks from the end of the school year and two weeks from my son graduating elementary school. Also, I’m probably two weeks away from shedding the most tears I’ve ever cried over anything to do with my kids and school. When they started kindergarten, I didn’t cry. I was happy for them (and for myself 😉 ), but the end of elementary came too soon, and while my son is over-the-moon excited to move on to middle school, I’m a little flustered, a lot nervous and completely not ready for this change.
Ugh!! Now I see what the grandparents mean when they tell you to “cherish the moments” and that “they grow up so fast”.
Together, all these things mean I haven’t been cooking a lot this Spring. I have been making dinner, but it’s mostly just quick to throw together meals, or BBQ chicken and fresh cut veggies. Even when I have made something a little fancier, there’s been precious little time to get a picture for a blog post. I posted a picture of this meal on instagram a couple months back. It’s an easy to make meal, with relatively few ingredients. And, for those who aren’t a coconut fan, this might just change your mind, at least it did for my husband. A steadfast coconut loather, having tasted this Coconut Crusted Halibut, I believe is actual words were “this is one of my favourite things you’ve made in a long time”. So, there! Proof that you have to try it. And when you do, I hope you’ll drop me a comment and let me know how it went 🙂
- 1 Cup finely diced pineapple
- 1 jalapeno, minced
- 1/2 Cup red onion, minced
- 1/4 Cup cilantro, chopped
- 1 lime, juice only
- 1 egg
- 3/4 Cup panko bread crumbs
- 1/2 Cup coconut flakes
- salt and pepper to season
- 4 halibut fillets
- Add all the salsa ingredients to small bowl and stir to combine. Set in the fridge to chill until the halibut is ready to serve.
- In a shallow dish, whisk the egg and set to the side.
- In a second shallow dish, add the panko crumbs, coconut, salt and pepper and stir well to combine.
- Taking one fillet at a time, dip the flesh side of the halibut into the egg mixture, ensuring it is evenly coated.
- Next, dip the fillet in the coconut mixture.
- Once all the fillets are coated in the egg and coconut mixtures, heat your preferred cooking oil in a large skillet over medium heat. I prefer to use my Lodge cast iron pan, as it always gives a good sear on whatever I'm cooking.
- Place the halibut, coated side down in the skillet and cook for 7 - 10 minutes, then flip it over to finish cooking, about 5 minutes. If the coating starts to get too brown, flip the halibut over earlier.
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