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COCONUT CASHEW CRUSTED CORVINA

This crunchy crust for protein is sure to be a savory and satisfying favorite!
Skill level: Beginner.
Course Main Course
Total Time 20 minutes
Servings 2

Ingredients

  • 2, 4 oz pieces Corvina or preferred white fish (Mahi Mahi)
  • 2 T. Cashews raw, unsalted, chopped
  • 2 T. Coconut flakes unsweetened, untoasted
  • 1/4 Cup Panko breadcrumbs plain
  • 1 tsp Avocado oil or preferred
  • Pinch Salt & black pepper
  • 1 tsp Sriracha
  • 1/4 tsp Smoked paprika
  • 1/4 tsp Garlic minced

Instructions

  • Preheat the oven to 400 degrees Fahrenheit (375 degrees for convection ovens).
  • In a bowl, mix together chopped cashews, coconut, panko, avocado oil, salt, pepper, sriracha, smoked paprika, and garlic.
  • Put your choice fish on a sheet tray lined with parchment paper. Add half of the mixture to the top of each piece of fish (approximately 1/4 cup each), pressing down so that the topping adheres to the fish.
  • Place in your preheated oven, cooking for about 6-8 minutes, depending on thickness and so that the internal temperature reads around 145 degrees.

Chef notes:

  • If the piece of fish is super thick, cut in half or butterfly it to create more surface area for your crust!

Notes

Serving Size: 1/2 of recipe or 4 oz prepared fish
Here at Skyterra we enjoy pairing this deliciously prepared fish with black rice, spaghetti squash and pan seared or roasted asparagus!