Lemon Coconut Fish

Lemon Coconut Fish

Tropical panfried lemon coconut coated fish served with yogurt dressing.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (23 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 5 mins

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe Quick And Easy Recipe

Ingredients Convert to Metric

  • 1/4 cup all-purpose flour
  • 1/4 cup desiccated coconut (or ground flakes, preferably unsweetened)
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 lemon, grated rind
  • 1/4 tsp black pepper
  • 17 1/2 oz whiting fish fillets
  • 2 eggs, lightly beaten
  • 1 cup plain, lowfat yogurt (for dressing)
  • 1 clove garlic, crushed (for dressing)
  • 2 Tbsp chopped fresh parsley (for dressing)

Directions:

Combine flour, coconut, turmeric, chili powder, lemon rind and black pepper. Dip fish in beaten eggs. Toss onto flour mixture.

Spray a frying pan with cooking spray, and cook fish until flesh flakes when tested with a fork.

Mix dressing ingredients together. Serve fish with dressing.

Variations:

Serve with steamed vegetables and/or a fruit salad, if desired.

Serving suggestions not included in nutritional analysis.

Thanks to Fresh Finesse