You will need
- 4 6 oz. Arctic char fillets
- 1/2 cup flour
- 1 egg
- 1/2 cup chopped macadamia nuts
- 1/2 cup white bread crumbs
- 1/2 cup white wine
- 1 1/4 cup coconut milk
- 1/2 tsp. chopped shallots
- 5 oz. butter, room temperature
- 4 oz. clarified butter
Whisk 1/4 cup of the coconut milk and egg together.
Season the char with salt and pepper and dip into the flour, then into the milk and egg mixture, then press the fillet into the chopped nuts mixed with the flour, coating evenly.
Sauté the char in clarified butter until both sides are golden brown.
In a medium pan, heat the wine and the shallots, add the remaining coconut milk and reduce this mixture by 3/4.
Remove pan from heat and whisk in small amounts of soft butter. Pour some of the sauce on a serving plate and place Arctic char in the center and top with additional sauce and chopped nuts.
Recipe by New England Aquarium chef George Kierstead