Crusty Coconut-Almond Fish

Recipe Shared by Sherry
Serving Size: 6     

  6 -3 oz. fish fillets
  1 egg
  1 tablespoon water
  1 cup coconut -- shredded unsweetened
  3/4 cup almonds -- toasted and sliced
  2 tablespoons olive oil
  1/2 cup sour cream
  2 tablespoons lemon juice -- or lime juice
  1 tablespoon parsley -- chopped

Preheat oven to 425:F. 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.

Per Serving (excluding unknown items):
315 Calories; 24g Fat (65.7% calories from fat); 21g Protein; 7g Carbohydrate;
3g Dietary Fiber; 76mg Cholesterol; 70mg Sodium.
Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat;

Print Recipe