1 lb. Cristobal Salt Cod fillets (prepared)
½ cup butter
3 Tbsp. cooking oil
¾ cup flour
1 Tbsp. Jamaican Jerk seasoning
2 eggs scrambled
¾ cup cream of coconut
3 limes, zested
Heat butter and oil in a large skillet over medium heat. In a small bowl, stir flour with jerk seasoning. Place scrambled eggs in another small bowl.
Dip fillets into flour mixture, then into eggs, to coat. Cook fillets about 5 minutes per side or until flaky.
While fish cooks, heat cream of coconut in a small sauce pan over low heat. Stir in lime zest. Serve fillets drizzled with the coconut-lime sauce.
Makes 4 servings.