Rain, Coconut Halibut Tacos and Carrots Cake...oh my!

Any of you starting to wonder how I don't gain weight while in Elfin Cove??? Yeah, me too.....

One thing you can be certain about is that it will rain in Elfin Cove and this week…it has rained and rained hard! But, with the rain also come the Salmon so I am not complaining and neither are the fishermen…read Kelly’s update for more fish info. Anyhoooo…I would say we got inches everyday, the stream is swollen, I thought the kids left the bathroom fan on the rain was coming down so hard (eye-roll) and as always, hungry on Saturday.

I will admit that I gave Bruce a hard time when he said he was doing fish tacos, again, but he assured me that these would be different because Coconut. I told him that rolling the fish in coconut didn’t really make them much different and he would have to convince me. Yes, a little reverse psychology, because I’ll be honest I have started to enjoy these Saturday meals and I didn’t want to be let down! When he special ordered mangos and jalapeños I knew something different was coming but I still had to give him a hard time. As always, the creativity of our chef’s did not disappoint my taste buds…loosen your belt for this meal, Coconut Fish Tacos with Mango Salsa and Carrot Cake!

Coconut Fish Tacos

2 Lbs Halibut or Rock Fish – cut into 1-inch cubes

¾ Cup flour, more if needed, season with salt and pepper

10 eggs, add 2 TBS water and whisk

3 Cups Sweetened Shredded Coconut

4 Cups Panko Flakes

1 TBS Thai Chili Flakes (optional)

Oil for Frying

Salt and Pepper to taste

8” flour “street taco” tortillas (warmed)

If you don’t have a deep fryer an instant read thermometer will be helpful

Directions:

1. Set up dredging stations in 3 separate pans; #1 flour, #2 egg wash, #3 panko & shredded coconut mixed. Season each with salt and pepper.

2. Heat oil in a pot for deep frying 350 to 375 degrees.

3. Start breading fish in small batches of flour first, shake off excess dip in egg wash then cover in panko/coconut mixture. Place on a pan with parchment paper.

4. When oil is to temp fry fish in small batches, they should take 1 minute to 1:20.

5 Pull fish out of fryer with skimmer place on paper towels to drain season with salt and pepper and serve with mango salsa.

Mango Salsa

1 lb Mangos diced – we used frozen mangos and they worked great

½ Cup Jalapenos finely diced

½ Cup Red Onion finely diced

½ Cup Cilantro chopped

2 Limes – juiced

Salt and Pepper to taste

Combine all ingredients together season with salt and pepper. (You can add red bell peppers and lime zest if you choose)

Small diced frozen mangos will work for this recipe and make sure to drain them before making the salsa.

Carrot Cake from HEAVEN! (Sorry I don't have a better picture, to busy putting it in my face! And look at that fish taco oh my I think I am drooling!)

Last summer John made his mom’s carrot cake, you may not like carrot cake but seriously, don’t knock it until you try it. I like carrot cake but it has to be good carrot cake with cream cheese frosting, even throw in a few chopped nuts in the frosting for texture. It was suggested that John make his mom’s carrot cake the next time the Mossy Ridge crew had dessert and once again it did not disappoint. It is supper moist, the carrot is not in your face and it basically melts in your mouth, why didn’t I eat more of it?!? It is perfect rainy day comfort dessert, kind of tastes like the holidays, and carrots are healthy right? Definitely should have eaten more…I guess I will have to make it again!

Carrot Cake

2 tsp Cinnamon

2 Cup flour

2 tsp baking soda

Pinch of salt

1 ½ Cup sugar

1 Cup oil

½ Cup water (haha, my computer auto typed Waters Edge Lodge, must be good!)

3 Cups/1 pound grated carrots

2 tsp vanilla

Directions:

Combine cinnamon, flour, baking soda and salt.