This recipe has a rich History. I made a version of it in culinary school for a competition I was in. We were judged by 3 Master chefs (all in their late 60’s), given 1 hour, and had to make everything start to finish in the time allotted. I made this. During the judging, the Chefs complimented my “ingenuity”, and “flair”. But in the end told me that adding so much sweet to fish was a BIG “no no” and not to do it anymore lol These were Master Chefs from a time where classic French cuisine was the only cuisine. I did not receive any awards that night from those old guys. Thank goodness interesting flavors, sweet and savory combinations, and sweet sauce on fish is finally cool. I was just ahead of my time 🙂
- 2 Fillets Sea to Table Northwest Pacific Cod Fillets
- 1 Mango, sliced
- 1/2C Panko bread crumbs
- 1C Macadamia Nut Crumbs (food processor works great!)
- 2 Eggs, beaten
- 1C Flour
- 1Pint fresh Orange Juice
- 3T Granulated Sugar
- 1C Forbidden rice
- 2C Coconut water
- 1T Butter
- S&P to taste
- 2–3T EVOO
- Combine the orange juice and the sugar in a small saucepan and heat on low, stirring occasionally, until reduced by 1/5. It should be a little thinner than syrup! This will take abut 30 minutes.
- Combine the Forbidden rice and the coconut water in a small pot and bring to a boil. Turn the heat to low and cover for about 30 minutes until cooked. Stir in butter and S&P. Set aside. *Keep an eye on the rice while it cooks though, sometimes I’ve found that I need to add more water.
- Combine the panko, and macadamia nut crumbs in a shallow bowl.
- Pat any excess moisture off of the cutlets with a paper towel. Cover the fillets generously in salt and pepper then dip all sides in flour.
- Next, dip the fillets in the egg, then the crumb mixture. Set aside.
- Heat 2T Evoo n medium heat in medium sized skillet ( I like cast iron)
- Place the Fillets in the pan and cook about 2 minutes per side, until cooked through and the crust is golden brown.* You could also cook these in the oven if your nervous about cooking on a stovetop*
- Layer the rice, sliced mango, and a fillet on a plate, then drizzle with the orange juice reduction. garnish with more mango, or toasted coconut.