Nutty Coconut Fish

Nutty Coconut Fish

Missybic 0

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

Ingredients 35 m {{adjustedServings}} servings 412 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1070 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
  2. 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.
  3. Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
  4. Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.
Tips & Tricks
Spicy Tuna Fish Cakes

Make spicy tuna cakes using basic ingredients commonly found in the pantry.

Indian Fish Curry

Tasty white fish fillets are baked in a spicy curry sauce.

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Reviews 87

  1. 111 Ratings


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 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......


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.


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!