Grind garlic, mustard, seafood seasoning, lime juice, scallions, ginger and salt to a smooth paste. Clean fish and make slits.
Mix the pate in 3 tablespoons olive oil. Spread paste evenly. Marinate fish overnight in refrigerator. Heat oil in a heavy pan.
Fry fish lightly until just golden, turning once. Add coconut milk (extract) and simmer for a few minutes. Add shallots.
Serve hot, garnished with broken peppercorns, bell pepper, and floating parsley.
Cajun Country -- New Iberia, Louisiana