READY IN 35 mins

Nutty Coconut Fish

Read Reviews (77)

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

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 18, 2012

This is excellent as is. I live where White Fish is easily obtainable fresh. Like near White Fish Point near Brimley, Michigan in the beautiful Upper Penninsula. I only have one extra comment on a comment. PLEASE DO NOT COOK AT HIGHER HEAT as one suggested. Fish do not need to be cooked at such high heat....an even 350*to 375* is perfect. when fish is done, the coating turns brown, even in oil. You do not want to over cook the outer, before the inner is done, or that "fishy" taste will come through. be sure to skin it and remove the grey fat layer and blood line from it. that is where any bacteria and fishy taste comes from, especially if it has been frozen. take it from a 67 year old White Fish fisherman and connoisseur of fish chef......

—COUNTRYRAY

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Most Helpful Critical Review

Dec 16, 2010

I used catfish with this recipe and served with jasmine rice rice and coconut curry. I followed the directions exactly, and while the catfish came out perfect, I personally felt like the brown mustard was a little overpowering. I had to spoon my curry onto the fish to help mask the strong mustard aroma. It did the trick, and the coconut fish complimented the curry very well, but I don't think I could have eaten it by itself. I also was slightly put off by the texture, the batter was soft coming out of the oven- not crispy. Of course I should have known better considering that this was oven baked and not fried. I try to avoid frying at all costs, but sometimes certain foods are just best that way.

—BugNBear

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98 Ratings

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Jun 10, 2004

I've used this recipe with snow cod several times and altered it a few times according to what I had on hand. I've ommitted the cayenne, used several different types of nuts and even none at all, used different mustards, sweetened coconut and black pepper, etc. Also, instead of baking it, I've pan fried it slowly until it turns crispy and golden. My husband is not a fish fan being from a state that doesn't get it very fresh while I crave seafood. We BOTH love this recipe and usually wish we had made more after it's done. Also, no matter the alterations, it's always tasty although the original is great as well.

—MELATKIN

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Sep 19, 2003

Really unique flavor! Such a great, crunchy coating, but the healthiness of a baked (not fried) dish. I'll sub f-f sour cream for the mayo next time to go a little healthier. Uses on-hand ingredients, and is super-quick to fix!

—KIMBERLY KAY

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Oct 26, 2006

I highly recommend this! Fish is hard to cook, but this recipe was easy and it came out perfect. I made a few changes to suit my family's taste. I used tilapia. I reversed the quantities on the breadcrumbs and mixed nuts (so there were more nuts and less breadcrumbs); I also added extra coconut. It came out great, absolutely delicious, and the kids loved it! Next time I may try Miracle Whip instead of mayo. Thanks so much for this wonderful recipe - this will be a staple in our household!

—Elli

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May 20, 2007

I mixed the dry spices with the wet ingredients instead of dry, and I used panko crumbs instead of bread crumbs. Simply delicious.

—Kate

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Oct 07, 2003

I substituted Miracle Whip for Mayonnaise, used Zesty French's Deli mustared, used sweetened flake coconut that was 6 months expired, used just a sprinkle of cayenne pepper, used only chopped pecans (all I had on hand), used less sugar and salt than called for in the recipe, and baked it at 400 instead of 375 ('cause fish needs to bake at high heat.) It still tasted great! Whole family enjoyed it. Thanks for the recipe.

—RGIPTI

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Jan 25, 2008

I made this last night. WOW, this was awesome. My kids loved it. I sed chopped pecans as I did not have mixed nuts and I used paprika so it wouldn't not be too zippy for my little one. Also, I used mustard w/honey instead of brown mustard. Thanks for sharing!!

—Boo

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Nutrition

Calories
412 kcal
21%

Carbohydrates
15.7 g
5%

Cholesterol
73 mg
24%

Fat
27.4 g
42%

Fiber
2.4 g
10%

Protein
26.4 g
53%

Sodium
1070 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nutty Coconut Fish

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 412
Calories from Fat: 247

% Daily Value *
Total Fat 27.4g 42 %
Saturated Fat 6.9g 34 %
Cholesterol 73mg 24 %
Sodium 1070mg 43 %
Potassium 495mg 14 %
Total Carbohydrates 15.7g 5 %
** Dietary Fiber 2.4g 10 %
Protein 26.4g 53 %
** Sugars 2.9g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 10 %
Iron 19 %
** Thiamin 28 %
Niacin 75 %
** Vitamin B6 30 %
** Magnesium 24 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.