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Coconut Fish and Sweet Potato Noodles
Monday, August 31, 2009 | Time: 8:34 AM


I was feelin' kinda tropical yesterday. Dunno why. I guess because it's starting to actually cool down here in Texas (AT LAST!) and its breezy and lovely out. Even the morning glories on my back porch stay out most of the day now. :)
Anyway, so I made a tropical-themed dinner last night. It was yummy!
I didn't take any pictures but, well, use your imagination. Better yet, make this for dinner! I promise you won't be disappointed.

I tried to fry the fish in a nicely hot iron skillet. Fish is delicious this way, with just a little olive oil and salt. But with the coconut, it started to burn way too quickly. So this is a baked recipe, which is probably a bit healthier anyway. I'm sure you could do this with jumbo shrimp too.

Coconut Fish
6 pieces of talapia (or other white fish)
1 cup rice flour (or all purpose flour if you like)
1 egg
1/2 cup cream (or half/half or milk or even coconut milk)
2 cups of crushed butter crackers (like Ritz or similar)
1 cup grated, sweetened coconut

Preheat oven to 375 F. Get 3 deep plates (or large bowls). In one container put the crackers and coconut. In another put the rice flour. In a third, beat the egg with the cream.
In assembly line style - Dip the fish in the Flour, then in the egg mixture, then coat thoroughly in the crumbs. Shake off the extra and place the fish on a baking sheet. Repeat until you've used up all your fish.
Bake about 20-25 minutes, depending on how hot your oven gets. Flip them halfway through if the coconut is getting too brown. You can test weather fish is done by prodding it with a fork - if it flakes easily, its done.

Tip: When you fry - remember - Dry, Wet, Dry. This ensures a nice crispy exterior that doesn't flake off, with tender, insulated insides. Yum!

Sweet Potato Noodles
Adapted from The Taste of Home Cookbook
These were actually going to be Sweet Potato Gnocchi. But I made a test batch and decided my hubby probably would prefer noodles, so this is really dumpling dough but I figure they're pretty similar anyway. (Foodies around the world are now mortified)

2 cups cooked, mashed, sweet potato
1 egg
1 3/4 to 2 cups All-purpose flour
3 teaspoons salt

Get a big pot and fill it 3/4 way with water, put it on the stove on high to get it boiling.
Mix sweet potato and egg together, with salt, then add flour gradually to form a dough. Knead a few times to get it firmed up. Then roll the dough in a pasta machine (ideally) or if you don't have one of those, roll it out real thin with a rolling pin (about 1/4 inch or less) and cut into strips. Drop the strips in water for just about 30 seconds or so, I guess, until the noddles come to the surface.
Pull the noodles out with a slotted spoon and mix with Ginger Sauce (see below).

Ginger Sauce
Ok I made this up. But its good with the noodles.

1 small can of mandarin oranges (including juice)
1/3 c Soy sauce
1 tsp fresh grated ginger
1 tbsp sugar (to taste)
1 tbsp corn starch

Take out at least 1/2 of the oranges and set them aside for another use. Mix everything together in a small pot and boil on the stove until thickened, stirring every so often to keep from sticking. Pour over noodles.
Note: This is yummy on grilled chicken too

Pan Seared Broccoli
2 cups fresh or frozen broccoli (thawed)
1 tbsp sesame oil
1 tsp salt
1 tsp red pepper (cayenne)
1 tbsp sesame seeds (garnish)

Heat an iron skillet (or a pan that gets really hot, like a Wok) up real hot. Put in the broccoli, oil, salt and pepper and pan-fry them by stirring them around to keep from getting too burnt. You do want to sear the broccoli a bit though, trust me, its good.
This takes just a minute or two. Then remove from pan into serving dish, top with a little sesame seed and you're gtg.




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