I have a funny relationship with Google Analytics, the tool I use to track my site traffic. I don’t get around to checking it nearly as often as some of my blogger friends; maybe a couple times a week if I’m lucky. When I do login, there are a lot of tools and options I don’t even pretend to understand. I always check my visitors overview (aka total hits), traffic sources (thanks for the visits, Pinterest!) and search engine keywords.
Some people periodically share the funny terms that people use to end up at their blog. I don’t usually get anything too amusing, but this has been the basic trend for months now:
Apparently, my baked panko breaded haddock from 2010 is a pretty popular recipe, which got me thinking that I should really make it again. It was pretty good and that many web searches wouldn’t lie, would they? This time around I decided to attempt a coconut-panko version. I was worried that the crust might be a little dry and boring (which it wasn’t) so I made some sweet and sour sauce as well. Sweet and sour isn’t the first condiment I usually think of for fish, but it worked incredibly well in this instance.
Coconut-Panko Breaded Haddock
Ingredients
For the Fish
- 1 pound haddock loins about 4 loins
- 2/3 cup panko bread crumbs
- 1/3 cup unsweetened shredded coconut
- 2/3 cup milk
- olive oil
For the Sauce (adapted from Food Network Magazine, March 2010)
- 1/4 cup ketchup
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
Instructions
- Mix the panko and coconut in a bowl. Pour the milk into a different bowl.
- Oil the bottom of an glass baking dish. Set aside.
- Dip the haddock loins in the milk. Coat them completely, but shake off any excess.
- Coat the fish in the coconut/panko mixture. Press the mixture into the fish so as much sticks as possible.
- Gently place each piece of fish into the baking dish. Drizzle the fish with olive oil.
- Bake at 450º for 15 minutes, or until the fish is cooked through and the breading is slightly browned.
- Meanwhile, combine the sauce ingredients in a small bowl and mixed until completely combined.
- Enjoy!
I just checked my analytics after a couple of months of setting it up. I can see the steady rise on readership which is nice.
I’m so trying the haddock thus weekend since I have most of ingredients at home. Thanks for reporting it
i love love love that you do a recipe redux!! and i love the addition of coconut – I’m totally diggin that flavor/ingredient a ton these days! [for example: last night I had a pineapple coconut Karma water with pear vodka. yeah, girl. i did.]