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
1Pint fresh Orange Juice
3T Granulated Sugar
1C Forbidden rice
2C Coconut water
S&P to taste
1. 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.
2. 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.*
3. Combine the panko, and macadamia nut crumbs in a shallow bowl.
4. 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.
5. Next, dip the fillets in the egg, then the crumb mixture. Set aside.
6. Heat 2T Evoo n medium heat in medium sized skillet ( I like cast iron)
7. 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*
8. 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.