Ammonoosuc Inn & Restaurant

Recipe of the Day: Coconut Cashew Red Snapper ~ Tropical Fruit Salsa

Serves 4

4  (6 oz.) Red Snapper Fillets ( or any firm white fish)

1 cup shredded unsweetened coconut

1/2 cup chopped roasted cashews

2 eggs beaten w/ 1 tablespoon brown sugar

1/2 cup flour seasoned w/salt & pepper

1/2 cup vegetable oil for sauteing.

Salsa

1 cup ripe mango peeled & diced

1 cup ripe papaya peeled and diced

1 cup fresh pineapple diced

1/4 cup fresh lime juice

2 tablespoons honey

1 tablespoon chopped cilantro

1/4 cup green onions finely sliced

1/2 small jalapeno minced (seeds & ribs removed)

2 tablespoons chopped red bell pepper

2 tablespoons chopped red onion

salt and pepper to taste

1. Pre heat oven to 350. Mix  the coconut and cashews together into a shallow pan. Do the same for the eggs and the flour separately.

2. Dredge the fillets in the flour then the egg and finally in the coconut mixture. Reserve crusted fillets on a plate.

3. Mix together all the salsa ingredients and set aside for the flavors to meld. If there is a fruit you do not like substitute it for another or use more of one of the others.

4. In a skillet heat oil on medium high heat until the oil shimmers. Gently add fillets to the pan. Turn fish over when slightly golden brown. Be careful not to burn the coconut. Transfer the fish to a baking pan. When all fillets are browned finish cooking the fish in the oven 10-12 minutes or until done.

5. Remove fish from the oven and let rest 5 minutes. Place fish on serving tray and top with the fresh salsa