Serve with a green salad or with a slaw salad dressed with oil and vinegar
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 275°F.
Step 2
Place a rack over a rimmed baking sheet and place in the oven.
Step 3
Arrange 3 shallow dishes on the countertop near the stove. Season the fish with salt and pepper. Place the flour in the first dish, the eggs in the second, and the panko with the coconut in the third dish.
Step 4
Heat a thin layer of vegetable oil, a couple tablespoons, in a large skillet over medium-high heat. Coat 2 pieces of fish in the flour, then egg, then bread crumbs, and fry until brown and crispy, 3 to 4 minutes on each side. Transfer the fish to the oven to keep warm, and repeat with the remaining 2 pieces of fish.
Step 5
While the fish cooks, in a small pot combine the preserves, rice wine vinegar or tamari, and chicken stock. Heat through over medium heat, then stir in the scallions. Drizzle the pineapple sauce over the fish.
