Recipes
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Follow Jewish TimesJune 26, 2009
Crunchy Rockfish With Fruit Salsa
Pareve
Ingredients
Fresh rockfish fillets for 4-6
3/4 cup bread crumbs
3/4 cup finely chopped cashew nuts
1 egg mixed with 1/2 cup water
salt & pepper to taste
oil for frying
Salsa:
1 ripe firm mango, diced
1 kiwi, diced
1/2 cup fresh pineapple, diced
1 teaspoon minced onion
1/2 teaspoon brown sugar
2 tablespoons orange juice
sprinkle of cilantro or parsley
Directions
Combine the salsa ingredients and set aside or refrigerate if doing in advance. Wash fillets. Salt and pepper them. Dip them in the egg-water mixture. Combine the bread crumbs and nuts and coat both sides of the fish generously, pressing on each fillet. Fry the fish about 3-4 minutes on both sides until crisp and brown. Drain. Spoon the salsa on or beside the fish to serve. Serves 4-6.