4 (6-oz) pompano (or flounder) fillets
1 cup coconut milk
2 tablespoons fresh cilantro, coarsely chopped
2 tablespoons sriracha hot chile sauce
1 tablespoon chipotle seasoning
4 tablespoons coconut flakes
- Preheat oven to 350°F. Place fish in 2-quart baking dish. Combine remaining ingredients (except coconut flakes) until blended and pour over fish; bake 10 minutes.
- Remove fish from oven. Top each fillet with 1 tablespoon coconut flakes; bake 10 more minutes and until fish separates easily. Serve fish with pan sauce.
Other Preparation Methods
- Sauté: Preheat 2 tablespoons olive oil in large sauté pan on medium. Season 4 (6-oz) pompano fillets with 1 teaspoon Greek seasoning; cook 3–4 minutes on each side and until fish separates easily. Remove fish from pan. Add 1 1/2 cups diced tomatoes; cook and stir 2 minutes and serve over fish.
- Deep Fry: Preheat fryer to 375°F. Combine 1 cup flour, 1 tablespoon cornstarch, 1 teaspoon seasoned salt, and 1 1/2 cups cold club soda; let stand 10 minutes. Coat 4 (6-oz) pompano fillets with batter; cook 3–4 minutes.
Always check fish for bones and cook to an internal temperature of 145°F.