And now, for the meal that came after the fire. I’m sure you guys were all on the edge of your seats for this one … ha!
But really, even through the craziness that was an oven fire, somehow a really nice meal came out of it. And for the firemen that continually asked if they could stay for dinner (I think they were serious!), I felt bad that I didn’t have enough to share with them all. A couple pieces of fish were certainly not going to feed a truck full of hungry firemen. But had they been able to stay, I think they would have been pleased. And they would have left feeling great, not sluggish, because this fish is baked, not fried!
I was actually terrified to turn the oven back on right after the firemen left even though they assured me that everything was A-OK and that I could cook again without a problem. I knew that they knew what they were talking about, but a part of me freaked out when I pressed the button to pre-heat just minutes after they left. Part of me wanted to tell the hubs that we would be eating out and I would be taking a break from cooking for a while.
But thankfully, the hubs told me to turn the oven on, because certainly if the firemen said it would be okay, then it would be. And they were all right! Everything was okay, and a fancy-schmancy dinner followed. See exhibit A:
This is certainly a meal that dressed to impress. From the the way it looks to the way it tastes, it will not disappoint. Call this one a crowd-pleaser. Use any mild fish for this recipe to satisfy even the taste buds of those who don’t like fish (really, there are people out there who don’t like fish? I guess that sounds weird to a fisherman’s daughter …)
This fish doesn’t judge, it just wants a hungry mouth to feed…
For the Mango Salsa
- 1 ripe mango
- 1/4 cup red bell pepper
- 1/4 cup red onion
- 2 TBSP fresh cilantro, chopped
- 1 jalapeño, seeded (you can leave the seeds in for some extra spice)
- 3 TBSP fresh-squeezed lime juice
- 3 TBSP melted butter
- 2 TBSP orange juice
- 1 TBSP fresh-squeezed lime juice
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- pepper to taste
- 1 cup unsweetened coconut flakes
- 1/3 cup whole wheat bread crumbs
- 1.5 lbs snapper filets, or other white fish
For the fish
- Preheat oven to 425°.
- Prepare mango salsa: dice mango into large chunks. Dice red bell pepper and red onion, chop cilantro, and mince jalapeño. Mix all together with lime juice in a small bowl. Cover and put in refrigerator while you prepare and cook the fish.
- Prepare fish: In a wide-mouthed bowl, mix together melted butter, orange juice, lime juice.
- In a separate wide-mouthed bowl, mix together coconut and bread crumbs.
- Line a baking sheet with foil. Dip fish filets into the wet mixture and then into the dry mixture, being sure to coat well. Set fish onto baking sheet.
- Bake for 20 minutes, or until the fish is cooked through. Turn on the broiler, and cook just a minute longer or until the coconut crust is slightly browned.
- Top with a generous amount of mango salsa, and serve!
*Note: I apologize if the cooking time and temp is incorrect. Due to the oven fire, I was very “off” and did not write down the instructions for the fish. I cannot remember what time & temp I cooked it at but this is most likely very close to correct as it is what I would normally do to bake fish. Also, the thickness of the fish filets will determine the cooking time. The fish is cooked when it flakes easily with a fork. Sorry for any confusion!