Ugli fruit and coconut-crusted coley

Aaron Craze uses a unique Jamaican citrus fruit to give this tropical fish dish a special punch
By Aaron Craze
Ugli fruit and coconut-crusted coley
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 1-2 tbsp olive oil
  • 30 g butter
  • 3-4 spring onions, chopped
  • 2 plantains, peeled, chopped into large chunks
  • ½ x 400g can coconut milk
  • few handfuls desiccated coconut
  • 1 ugli fruit
  • 2 thick coley fillets, skin removed
  • 2 handfuls spinach
  • pinches freshly grated nutmeg


1. Heat one tablespoon of the oil and 20g of the butter in a large pan, then add the spring onions and sweat over a medium-low heat for 3-4 minutes.

2. Add the plantain and cook for a further 2-3 minutes, or until softened slightly, then stir I the coconut milk. Simmer gently for a further 4-5 minutes, or until the plantain is very soft. Using a stick blender, blend the mixture to a smooth puree. Set aside and keep warm.

3. Mix the dessicated coconut with some zest of the ugli fruit and season with some salt and freshly ground black pepper. Spread the mixture out on a plate.

4. Rub some olive oil over the fish fillets, then roll in the coconut mixture to coat all over.

5. Melt the remaining butter in a frying pan along with a splash of oil. Add the fish and fry for 1-2 minutes on all sides, or until golden-brown all over and cooked through.

6. Meanwhile, heat some more oil in a separate pan and add the spinach leaves, nutmeg and a squeeze of ugli fruit juice. Cook for 1-2 minutes, or until the spinach has wilted.

7. To serve, spoon the plantain puree onto one side of the plates and arrange the spinach alongside. Place the fish fillet on top. Roughly chop a few segments of ugli fruit flesh and scatter over the fish.

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