Updated

Yesterday was a long day, and the last thing I wanted to do when I got home was spend a lot of time in the kitchen. This dish is very easy to prepare. There are only a few ingredients, and no special equipment is needed – just a baking pan, a bowl, and a spoon or whisk. You don’t even have to measure the alcohol if you don’t want, just pour in a glug or so.

I first made this dish trying to recreate the coconut crusted haddock served at the Naked Fish. It’s been so long since I’ve eaten there, I don’t know how close this comes. Nevertheless, it is delicious in it’s own right.

Ingredients:
1 pound haddock fillets, cut into 2 or 4 pieces
1 can unsweetened coconut milk
1 ounce Grand Marnier
1/4 cup coconut flakes

Directions:
Preheat oven to 350ºF. Combine coconut milk and Grand Marnier. Arrange haddock fillets skin side down in a glass baking dish and pour coconut milk mixture over fillets. Sprinkle with flaked coconut and place in center of preheated oven. Bake until coconut flakes start to brown and liquid bubbles, about 30 minutes.

Serves 2.