Coconut-Panko Crusted SwordfishBrooke McLay
The best fish I’ve ever eaten was a swordfish steak marinated in coconut milk, topped with a gorgeous golden coconut panko crust, and served on a bed of sticky rice. So, when I decided to pull together a favorite fish meal for my family, recreating a quick version of that swordfish was a no brainer. Quick, simply, tasty, and filling. This recipe has it all. Grab yourself some swordfish and you’re just minutes away from yummy!
Coconut Panko Crusted Swordfish
- 1 cup finely shredded coconut
- 2 cups panko
- 2 tablespoons cornstarch
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 2 eggs
- 2 tablespoons chili garlic sauce
- 4 small swordfish steaks
- 1 cup coconut oil
- 1 cup Panda Express Sweet Chili Sauce (optional)
- 4 cups cooked rice
Heat coconut oil in a large skillet over medium-high heat. Line a baking pan with parchment paper and set aside. Preheat oven to 400 degrees.
In a large, shallow dish, mix together the coconut, panko, cornstarch, salt and pepper. In a small bowl, whisk together the eggs, and chili garlic sauce. Dip swordfish into the egg mixture, then the panko mixture, then back into the egg mixture. Place fish in skillet and pan fry just until the coconut mixture is golden brown and crispy on both sides. Transfer fish onto baking pan. Cook in oven for 10-15 minutes, or until the fish flakes easily with a fork and is cooked all the way through.
Serve on top of rice with Sweet Chili Sauce, if desired.