By Executive Chef & Director of Culinary Enrichment Kathryn Kelly

There is something magical about the turquoise waters of the tropics and the luscious, abundant ingredients that suggest casual, soulful food. That’s the inspiration behind our culinary classes during the Caribbean season. The tropical fish, herbs, fruits, and spices in the Caribbean are the perfect combination to create seasonal, sustainable farm-to-table cuisine. And there’s nothing like the fresh, distinct and complex cuisine of the tropics for summer gatherings and balmy evenings on the patio. I hope you enjoy this deliciously aromatic Caribbean-style fish!

SERVES 4

CHUTNEY
2 ripe bananas
½ cup sultana raisins, plumped in 1 tablespoon hot water
2 tablespoons fresh lime juice
Pinch of allspice

SAUCE
1 cup heavy coconut cream
1 to 2 teaspoons red curry paste

FISH
2 cups pulverized macadamia nuts
½ cup panko breadcrumbs
½ cup unsweetened coconut flakes
1 cup rice flour
2 egg whites, beaten
4 (6-ounce) fish fillets (such as snapper, grouper, cod or halibut), room temperature
Clarified butter or peanut oil, for frying

MAKE THE CHUTNEY
In a medium bowl, mash the bananas until smooth. Stir in the raisins, lime juice and allspice. Cover and reserve.

PREPARE THE SAUCE
In a small saucepan over medium heat, whisk together the coconut cream and red curry paste, adjusting the curry to taste. Warm through and then remove from the heat.

PAN FRY THE FISH
Prepare a sheet pan with an elevated wire rack. In a small bowl, combine the macadamia nuts, breadcrumbs and coconut flakes and mix well. Set up a breading station with 3 shallow bowls – one each for the flour, egg and nut mix. Pat the fish fillets dry and dip each in flour, then egg and then nut mix, fully coating them. Place on the prepared pan and let rest for 10 to 30 minutes.

In a large sauté pan over medium-high heat, add enough butter or oil to reach half the height of the fish. Heat the fat until a breadcrumb sizzles when added to the pan. Using tongs, carefully place each fillet in the pan and cook, turning once, until golden brown on both sides. Transfer onto paper towels to drain.

TO SERVE
Divide the chutney between 4 plates. Top each with a fish fillet and serve the red curry sauce on the side.

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