As many fish lovers know, some of the best dishes are very simple. This dish is just that: it takes very little time yet is filled with flavor. Many varieties of flat white fish can be used. You might even try it on flattened chicken breasts. The cilantro-aioli is a contemporary, less fattening version of the beloved sauce.
- 2 ounces cilantro
- ½ ounce garlic cloves
- 4 ounces plain Greek yogurt, preferably not nonfat
- 2 ounces coconut oil
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- ¼ teaspoon salt
- 4 ounces finely shredded unsweetened coconut
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon ground mustard
- ⅛ teaspoon ground black pepper
- Pinch cayenne
- 4 (5- to 6-ounce) flounder, or other flat white fish fillets, blotted dry
- 1 large egg
- Coconut oil
- Make the aioli: In a food processor or electric blender, combine the cilantro, garlic, and yogurt and purée until smooth. Add the coconut oil, mustard, and salt and blend. Scrape into a squeeze container and set aside until needed.
- For the fish: In a flat dish, stir together the coconut, paprika, cumin, turmeric, salt, mustard, pepper, and cayenne until well blended.
- Beat the egg in a flat dish. Dip each fillet into the egg, letting the excess fall back into the dish. Transfer to the coconut-spice mixture and coat well.
- Melt the coconut oil in a large, heavy skillet over medium heat until hot and rippling. Add the fish fillets and cook until golden brown, turn and cook the second side until browned, 4 to 5 minutes per side. Remove, drizzle on the aioli, and serve. Alternatively, spoon the aioli alongside the fillets.