Coconut Fish Fillets Recipes Recipes Recipe Fo

NUTTY COCONUT FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
• Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
• Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

BASA (SWAI) FISH IN COCONUT SAUCE

Steps:

• Mix coconut milk, garlic, soy sauce, salt, hot sauce, and black pepper together in a large skillet or wok; add swai fish. Cook over medium-high heat until fish flakes easily with a fork, about 10 minutes.
• Stir cornstarch and cold water together in a bowl; mix into fish mixture and cook until sauce is thickened, 2 to 3 minutes.

FISH FILET IN THAI COCONUT CURRY SAUCE

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
• Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
• Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.

ZIPPY COCONUT BAKED FISH

Steps:

• Preheat oven to 425°. In a shallow bowl, combine the first eight ingredients. In another shallow bowl, combine coconut and bread crumbs. Dip fillets in butter mixture, then coat with coconut mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray., Bake 15-20 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with fish.

COCONUT-CRUSTED FISH FILLETS WITH MANGO SALSA

Steps:

• Prepare the mango salsa: Stir together the mango, onion, lime juice, red pepper, vinegar, sugar, vegetable oil, cilantro and curry powder in a bowl. Season salsa with salt and pepper to taste. Set aside.
• Place the shredded coconut in a food processor and pulse very briefly, until they are a bit more finely shredded. Add 1/3 cup flour, the cumin, curry powder, salt and pepper and pulse to mix. Transfer mixture to a shallow plate.
• In a small bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.
• Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture (letting excess drip off), and finally in the coconut mixture, coating both sides completely.
• Heat the olive oil and the butter in a skillet over medium-high heat. Sauté the fillets until they are browned on both sides and cooked through on the inside, about 2 to 3 minutes per side.
• Spoon a bit of the mango salsa on each fillet and serve.

FISH FILLETS IN COCONUT SAUCE

Steps:

• Wash and pat dry the fish.
• Place the fillets in a ceramic dish and pour over the lime juice and sprinkle with salt, pepper and oregano.
• Cover and refrigerate for a few hours.
• Saute the onion, garlic, tomato and celery in the olive oil for about 1 minute.
• Add the coconut milk, pineapple juice, bay leaf and tomato paste.
• Simmer for 10 minutes.
• In another pan brown the fish lightly on both sides.
• Pour the sauce over the fish in the pan.
• Simmer for five minutes, turning the fish once.
• Sprinkle the chopped fresh parsley over the fish and serve with rice and maybe a fresh salad.