Watch Aimee making Coconut Fish (Shark) with Peach Habanero Salsa and Peach Cobbler on Channel 4 News!

http://www.wsmv.com/story/15174189/aimee-fortneys-coconut-fish-with-peach-habanero-salsa

I am really proud of this dish.  Longing for the tropics, I wrote this recipe with the intent of bringing the tropics to me.  This is a delicious dish (if I do say so, myself) and it is crazy easy to make.  Just soak your fish (I used a shark steak from Publix that is just $6.99 a pound) in coconut milk for about half an hour, prior to dredging in the panko, coconut mixture.  South Carolina peaches are my absolute favorite kind of peach (what can I say, I’m a peach snob!) and now is the perfect time to make anything with these wonderful peach delights!  I hope you will make these dishes for your family!

AIMEE FORTNEY'S COCONUT FISH WITH PEACH HABANERO SALSA

4 (6 to 8 ounces) fish (like mahi mahi, cobia or snapper; even shark steak)

coconut milk

4 Tablespoons butter, melted

1/2 cup panko (can use plain bread crumbs or even corn flakes that you put through blender or food processor)

1 cup coarsely ground nuts (macadamia nuts, pecans, whatever)

1 cup shredded coconut

sea salt and pepper

cayenne pepper (optional)

Preheat oven to 425.  

Soak the fish in about 1/2 a can of coconut milk for about an hour before cooking.  

In a pie pan or bowl, combine melted butter, panko (or breadcrumbs), nuts and coconut.    Remove fish from coconut milk and season fish on both sides with salt and pepper, and add cayenne if you would like the heat.  Dredge fish into coconut mixture, patting the mixture onto the fish.  Line a cookie sheet with aluminum foil and lightly spray the foil with cooking spray.  Place fish on foil-lined sheet and bake for 15-20 minutes, or until crust is a golden brown.

Serve with Aimee's Peach Habanero Salsa:

3 peaches, pitted and diced (skin removed)

1 mango, chopped

1/2 cup red onion, diced

1 bunch of cilantro, chopped 

1 habanero pepper, finely diced (careful not to touch your eyes!)

pinch of salt and pepper

juice of one lime

Mix together peaches, mango, red onion, cilantro, habanero, salt, pepper and lime.

**Tip for peeling peaches:  Place peaches, 3 or 4 at a time, in boiling water.  Leave in water for no more than one minute, then remove and place immediately in an ice water bath top stop cooking process.  Remove peel, starting at the top and it should fall right off.

AIMEE FORTNEY'S PEACH COBBLER

This is the way my Grandmother always makes her cobbler, and my Mom taught me, using the same recipe, passed down from one generation to the next!  If you like a thicker cobbler, which is the way I like it, use a 9x9 or 8x8 dish.  

2 cups fresh peaches, sliced (you may substitute any fruit that you would like!)

2 cups sugar

½ stick of butter

¾ cup flour

1 teaspoon baking powder

¼ teaspoon salt

¾ cup milk

Mix fruit with 1 cup sugar.  Let stand.  Put butter in a 2 quart or a 9 x 13 inch casserole dish.  Place in 325 degree oven to melt.  Combine remaining sugar, flour, baking powder, salt and milk.  Pour over melted butter.  DO NOT STIR.  Spoon fruit on top of flour mixture.  DO NOT STIR.  Bake at 325 for one hour.