Pops’s Baked Grouper Bites with Banana Salsa
Banana Salsa:
½ c. chopped green bell pepper
½ c. chopped red bell pepper
3 green onions, chopped
1 Tbsp. chopped cilantro
1 small jalapeño, seeded and chopped
2 Tbsp. light brown sugar
3 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
¼ tsp. salt
¼ tsp. pepper
2 medium bananas, chopped
In a bowl, mix bell peppers, green onions, cilantro, jalapeño, brown sugar, lime juice, oil, salt, and pepper. Add bananas and mix gently. Chill covered for 3 hours.
Grouper:
1½ c. crushed potato chips
¼ c. grated Parmesan cheese
1 tsp. ground thyme
1½ lbs. grouper fillets, cut into strips
¼ c. milk
In a shallow dish, mix potato chips, cheese, and thyme. Dip the fish into the milk, then into the potato chip mixture, coating well.
Arrange in a single layer in a greased baking dish. Bake at 500 degrees for 8–10 minutes. Serve banana salsa on the side. Serves 4.
Pops’s Coconut Rice
1 c. jasmine rice
1 c. unsweetened coconut milk, well shaken
2 tsp. grated fresh lime peel
1 Tbsp. fresh lime juice
¼ tsp. freshly ground black pepper
1½ c. water
In a medium saucepan, combine all ingredients with 1½ cups water over high heat. Cover and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until all of the liquid is absorbed. Serves 6.
Chef Pierre’s Coconut Lime Sugar Cookies
(Liz’s childhood favorites)
Preheat oven to 350 degrees.
Cookies:
2½ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1½ c. granulated sugar
1¾ sticks unsalted butter (7 oz.), softened
2 large eggs
2–3 tsp. coconut extract
zest of 1 lime
Icing (optional):
1½ c. powdered sugar
2–3 Tbsp. lime juice
In a medium mixing bowl, combine flour, baking powder, and salt. Set aside. In a large mixing bowl, combine granulated sugar and butter; cream until light and fluffy, about 4–6 minutes. Add eggs, coconut extract, and lime zest. Slowly add flour mixture into larger bowl until thoroughly combined. Using 2 Tbsp. of dough at a time, roll into balls and place 2 inches apart on a baking sheet lined with parchment paper. Flatten each dough ball with the bottom of a glass into 2-inch circles. Bake at 350 degrees for 14 minutes, rotating pan halfway through. Cool on baking sheet 10 minutes, then place on wire rack. For icing, combine powdered sugar with 2 Tbsp. lime juice. Slowly add more lime juice until desired consistency is reached, then add lime zest and drizzle onto cookies. Makes approximately 24 cookies.
About the Author
Kathleen Bridge is the author of the By the Sea Mystery series and the Hamptons Home and Garden Mystery series, published by Berkley. She started her writing career working at The Michigan State University News in East Lansing, Michigan. A member of Sisters in Crime and Mystery Writers of America, she is also the author and photographer of an antiques reference guide, Lithographed Paper Toys, Books, and Games. She teaches creative writing in addition to working as an antiques and vintage dealer in Melbourne, Florida. Kathleen blissfully lives on a barrier island with her husband, dog, and cat. Readers can visit her on the web at www.kathleenbridge.com