Nutty Coconut Fish Recipes

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NUTTY COCONUT FISH



Nutty Coconut Fish image

My husband loves to fish, so we have this quite often. This is a nice change of pace, and tasty tasty! Sweet and spicy.

Provided by Missybic

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 9

¼ cup mayonnaise
¼ cup prepared brown mustard
½ cup dry bread crumbs
¼ cup shredded coconut
¼ cup chopped mixed nuts
1 teaspoon granulated sugar
1 teaspoon salt
½ teaspoon cayenne pepper
1 pound whitefish fillets

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.

Nutrition Facts : Calories 411.6 calories, Carbohydrate 15.7 g, Cholesterol 73.3 mg, Fat 27.4 g, Fiber 2.4 g, Protein 26.4 g, SaturatedFat 6.9 g, Sodium 1070.1 mg, Sugar 2.9 g

ZIPPY COCONUT BAKED FISH



Zippy Coconut Baked Fish image

This fish dish bakes in minutes. The flavors blend well, and the chutney adds a zest to the dipping sauce. -Patricia Schmeling

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 16

1/3 cup butter, melted
3 tablespoons orange juice
2 tablespoons lemon juice
2 teaspoons garlic powder
2 teaspoons ground ginger
1 to 2 teaspoons crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups sweetened shredded coconut
1 cup dry bread crumbs
8 red snapper, bass or turbot fillets (6 ounces each)
CHUTNEY SAUCE:
1/2 cup mayonnaise
1/4 cup mango chutney
1 tablespoon lemon juice
1 teaspoon curry powder

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.

Nutrition Facts : Calories 368 calories, Fat 26g fat (12g saturated fat), Cholesterol 33mg cholesterol, Sodium 556mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 1g fiber), Protein 7g protein.

REBECCA'S COCONUTTY FISH



Rebecca's Coconutty Fish image

A quick, easy, and super yummy twist on tilapia!

Provided by beckylynn_g

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 6

cooking spray
1 lime, juiced
8 tilapia fillets
¼ cup honey-flavored Greek-style yogurt
½ cup finely chopped pecans
½ cup shredded sweetened coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly coat the bottom of a 13x9-inch baking dish with cooking spray.
  • Drizzle lime juice over one side of each tilapia fillet; place the fillets with the juiced-side down into the prepared baking dish. Spread a thin layer of yogurt atop each fillet.
  • Mix pecans and coconut in a bowl. Divide equally between the tilapia fillets and lightly press mixture into the yogurt layer.
  • Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 8.9 g, Cholesterol 84.9 mg, Fat 16.8 g, Fiber 2.7 g, Protein 48.4 g, SaturatedFat 4.5 g, Sodium 134.4 mg, Sugar 4.7 g

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