Striped Bass and Bluefish

There's nothing quite like freshly caught fish! And what a bumper catch it was, they were caught in the morning in the waters off Galilee, Rhode Island, and in the frying pan later that afternoon ready for supper. I cooked up some striped bass with fresh tomatoes, onions, mushrooms, green pepper, oregano, olive oil and garlic. It was so fresh and flavorful, and went just perfectly with a nice glass of red wine.
I must say the striped bass and bluefish fillets looked just gorgeous as I cleaned them in the sink, all sparkly and sequined. How can it get better than this?

Apple Coconut Crumble

Filling:

2-3 cups apples, cored, peeled and roughly chopped
1/3 C brown sugar
1 tsp cinnamon

Topping:
1/2 C butter, chilled
1 C brown sugar
3/4 C flour
3/4 C oats
1/3 C organic unsweetened coconut
1 tsp cinnamon
1/4 tsp salt

Preheat the oven to 350º.

To make the filling:
Gently cook the apples, brown sugar and cinnamon on medium heat for about 20 minutes or so, until the apples have softened and are half-cooked. Pour the apples into a lightly buttered casserole dish or into an oval Le Creuset baking dish. Set aside while you make the topping.

To make the topping:
Mix all the ingredients in a large bowl, except for the butter.
Grate the chilled butter and add it to the dry ingredients. Rub the mixture until it resembles large breadcrumbs. 
Sprinkle the topping over the apple mixture and bake for about 45 minutes. If the topping is getting too dark cover with a piece of foil for the last few minutes of the cooking time.

The coconut in this crumble is just absolutely delicious. I don't think I'm ever going to make another crumble without adding coconut. Enjoy!