DIRECTIONS
Thoroughly dry the fish fillets. Coat with the salt, pepper, and ground coriander. Place on a rack over a sheet pan and refrigerate for 15-30 minutes.
Preheat your oven to 425°F.
Set up a breading station with flour in one bowl. Combine the eggs and water and beat until thoroughly combined in another bowl. Finally, combine the coconut and breadcrumbs on a large plate or sheet tray. Remove the fish from the refrigerator and coat the fillets in flour. Then coat the fish in the egg wash, and finally, coat in the coconut mixture. Gently press the coconut and breadcrumbs into the fish to make it adhere better.
In a large nonstick, oven-safe skillet or sauté pan, melt the butter over medium high heat. Cook the fillets for about 2 or 2 ½ minutes per side. You want the coating to darken, but not to burn. Remove from the heat and put the entire pan in the oven for about 10 minutes. You can test for doneness by pulling a fillet with two forks – it should flake easily, which means it is done.
Prepare the Sauce:
In a saucepan, combine the beer and pineapple juice and reduce over medium heat until there is about 2 Tbsp of liquid remaining. Remove from the heat and whisk in 1 Tbsp of butter at a time. If the mixture gets too cold to melt the butter, return to a low heat to warm it up but do not let the sauce boil. Once all the butter is incorporated, add the salt and taste. You can add more if necessary.
Serve the fish with a drizzle of the sauce at the table and fresh cilantro.