Nutty Coconut Fish Recipe Reviews - Allrecipes.com (Pg. 9)
Reviewed: Mar. 3, 2004
Very good recipe. Since the mayo and mustard mixture are used primarily as “glue” for the crust, I used fat free Miracle Whip instead of mayo. No added calories and tastes great. I also recommend using very fresh, moist coconut. I agree with another reviewer to increase temp to 400 degrees. When the fish is done, the crust is lightly browned.
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Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: May 19, 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.
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Reviewed: Mar. 5, 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!
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Reviewed: May 11, 2002
This was a quick and easy recipe. I made it with cod, and my friend called it a "keeper". I'm going to try it with catfish next.
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Reviewed: Mar. 26, 2002
very good - I am not a big fish fan.
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Displaying results 81-85 (of 85) reviews

 
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