Heart Healthy from WakeMed Heart Center

Crusted Spanish Mackerel with Coconut Risotto, Wilted Spinach & Chimmichurri Sauce

March 29, 2018 |

Recipe courtesy of Chef Scott Surratt.
as seen on episode “Spanish Mackerel“, Season 7

Flavor, NC | Crusted Spanish Mackerel with Coconut Risotto, Wilted Spinach & Chimmichurri Sauce

Crust for Mackerel


  • 2 cup panko
  • 1 cup basil
  • ½ cup oregano
  • 1 tsp of sea salt or kosher


Place in food processor until mixed and chopped well.

Egg Wash


  • 2 whole eggs
  • 1 cup of half/half


Mix well



  • 2 cup all-purpose flour
  • 1 tsp of black pepper


Have everything in three separate containers. Dredge the fish on one side first in the flour, then the egg wash, then the panko mixture. Press slightly in panko mixture to ensure nice even coat. Pan fry in oven on medium to medium high heat.

For the Coconut Risotto


  • 1 cup Arborio Rice
  • 1 can Coconut Milk, 15oz
  • 1 cup Wine, White (Dry like a Chablis or Sauvignon blanc)
  • ¼ cup Coconut Rum
  • 1 each Shallot, Peeled and Sliced
  • 3 cups Chicken or Vegetable Stock
  • 1 tablespoon Canola, Oil
  • 1 tablespoon Butter, Unsalted
  • ¼ cup Parmesan Cheese
  • To Taste Sea Salt, or Kosher
  • To Taste Black Pepper, Fresh Ground


  1. Heat oil in large sauté pan over medium heat. Add shallot and sauté until translucent.
  2. Add white wine to deglaze, be careful if using gas stove top it may flame up but will go out shortly as the booze cooks out. Turn the heat down to low medium so that the wine is simmering.
  3. Allow the wine to cook till it is almost all the way absorbed.
  4. Mix the coconut milk, rum, and stock together in a pitcher.
  5. Start to add the mixture in small batches just as it starts to cover the rice. Allow to most of the liquid to be absorbed, ensuring to stir and
  6. scrape sides with a rubber spatula, until adding next amount. Repeat this step until rice is completely cooked.
  7. Stir in butter and cheese, then season with salt and pepper.
  8. Place spinach in a pan with oil, salt and pepper to wilt.

For the Cuban Chimichurri Sauce


  • 2 pounds cilantro leaves
  • 2 cups oregano, fresh chopped
  • 64 each garlic cloves
  • 1 cup red wine vinegar
  • 8 each limes, juice only
  • 3 1/3 cups olive oil, extra virgin
  • 4 cups Bermuda or yellow onion, diced fine
  • 2 teaspoon red pepper flakes
  • 2 tablespoon salt


  1. Combine all ingredients except olive oil in a robo coupe.
  2. Run the robo coupe until well-chopped.
  3. Slowly add olive oil while the robo coupe is running.
  4. Transfer to pan, cover, label and date.
  5. Store in the cooler until needed.

Yield: 3 quarts

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Category: Recipes

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