Coconut-Breaded Halibut

When I first started buying organic food in bulk, I might have gone a little crazy. I may have an entire cupboard full of 5 lbs bags of flour, baking ingredients and such, just maybe!

One thing that I bought in bulk (and look back and have NO idea why) was shredded coconut. Now, many of you are thinking that there is a lot you could do with 5 lbs of coconut, and I’m sure you are right, but me? I don't like shredded coconut! I never have, I probably never will! I don’t like the taste, I don’t like the texture and I avoid foods with shredded coconut on/in them.(This leads me back to the point “why do I have 5 lbs sitting in my house?!?)

Well, in an effort not to waste the coconut, I decided to try this recipe for Coconut-breaded Halibut. Let me bring up another point… I do not like seafood very much. In fact, I didn’t have my first voluntary bite of fish until I was dating my husband. Now, I can eat shrimp and tilapia and that’s about it! I am slowly working my way toward different varieties, but it is a slow transition.

All of that to say, I have no idea why I thought I would LOVE this recipe. It includes two ingredients that even on a good day, I don’t like! Needless to say, this is not my favorite recipe, however my husband really liked it and I’m sure if you are not afraid of coconut and like fish, this would be a great dish!

Coconut-breaded Halibut (or Cod or Tilapia)

1 cup shredded coconut, finely chopped

2 tablespoons coconut flour

1 tablespoon Cajon seasoning

4 (4 ounce) Halibut fillets or similar white fish

1/2 cup cornstarch

3 Egg whites

Preheat oven to 350

Toss together the coconut, flour and Creole seasoning in a bowl. In a separate bowl, toss the fish with the cornstarch, and shake off the excess. Pour the egg whites into a separate bowl, and dip the fillets in the egg. Next, press fillets in the coconut mixture coating all sides. 

Place fillets into a lightly greased baking dish. Bake the fish for 10-12 minutes, or until the coconut is browned, and the fish is flakey. 

Viola! 

Im sharing this on:

Real Food Wednesdays

What's Cookin Wenesdays

Pennywise Platter

Real Food Weekly

Full Plate Thursdays

Its a keeper Thursdays

Roasted Corn Tilapia

I made this recipe for the first time last night, and wow! It was amazing, definitely blog worthy.

I am really trying to incorporate more fish into our diet, as we all know there are a lot of health benefits associated with fish. The hardest part? I DON’T LIKE SEAFOOD! I never have. (I know, I know, what’s wrong with me?) I developed a pallet for tuna fish when I was in high school and can eat tuna like its going out of style, but that’s it!

Once Mike and I got married, I decided to try and “learn” to like seafood. Mike really enjoys it and I wanted to be able to cook fish for him without having to make myself something different. Well, I am definitely still learning but I have been able to make some salmon and shrimp dishes that I do enjoy (well not enjoy so much as I am able to simply get them down!)

Everyone has been telling me to try Tilapia, as it is a very mild fish and a great place to start. I have been looking for it in restaurants and for recipes, however every time I find one, it is either cheese-crusted, or bread-crusted. Then, as I was flipping through one of my favorite blogs, I found that Mary had posted her recipe for Roasted Corn Tilapia here. Perfect!

So for anyone out there who doesn’t like that “fishy” taste or simply likes mild white fish, this recipe is delicious and sure to be a hit! I served ours with organic brown rice and green beans.

Roasted Corn Tilapia: (from Homemade Dutch Apple Pie)

Heat your oven on the Broiler setting

1/4 cup mayonnaise

2 tsp. chili powder

1/4 tsp. salt (We use Sea Salt)

1 lb Tilapia Filets (we bought ours at Trader Joes, 1 lb was about 3 filets)

1 1/2 cups frozen corn, thawed (I only used 1 cup)

1 lime, cut into 4 wedges (I bought these but forgot to use them, I bet it would have been even better with the lime!)

In a small bowl, combine the mayonnaise, chili powder and salt. Mix well. Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture. Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture. Top with the corn. Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes (Ours took about 13 minutes). Serve with the lime wedges.