On the table tonight…
5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
1 cup panko (Japanese-style bread crumbs) or normal breadcrumbs
1/4 cup butter or margarine, melted
4 (6 to 8-ounce) cod fillets
Kosher salt and pepper
4 oz. coconut milk
2 cloves garlic
Preheat oven to 400 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
In the meantime, marinate your cod fillets in salt, pepper, garlic and coconut milk for about 20 minutes.
Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place cod on pan. Bake for 5 minutes. Remove from the oven and divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Coat generously. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
Remove from the oven and allow to stand 10 minutes before serving.
To make the corn sauce:
1 clove garlic
3/4 cup corn
1/2 cup water
3 tbsp. cornstarch (diluted in warm water)
salt and pepper to taste
1 tsp lemon juice
remaining Coconut marinade
Add olive oil on the bottom of a pan and garlic. Then saute corn until browned. Add water and cornstarch.
Add seasonings and simmer until a thick gravy.
Pour over crunchy filets.
Recipe adapted from Food Network.