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Crusty Coconut-Almond Fish




Source of Recipe


posted to asdlc by Romana

6 (3 oz.) fish fillets
1 egg
1 Tbs. water
1 cup shredded unsweetened coconut
3/4 cup toasted chopped almonds
2 Tbs. olive or other vegetable oil

Sauce:
1/2 cup sour cream
2 Tbs. lemon or lime juice
1 Tbs. chopped parsley

Preheat oven to 425F. Place fish fillets on waxed paper. In a shallow bowl, stir together egg and water. In a second bowl, stir together coconut and almonds. Brush fish lightly with oil, dip in egg; then roll in coconut-almond mixture until well coated. Place on baking pan and bake 15 minutes or until fish flakes easily when tested with a fork.

Mix together the 3 sauce ingredients and drizzle over the cooked fish. Makes 6 servings. Approximate nutrient value per serving: 297 calories, 25 grams protein, 19 grams fat, 8 grams carbohydrates, 51 milligrams cholesterol, 1 gram fiber. (Recipe can also be made using boneless, skinless chicken breasts instead of fish.)
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