Fish and Shellfish: Fish Dishes: Lemon Coconut Fish

Tropical panfried lemon coconut coated fish served with yogurt dressing.

Author: Fresh Finesse
Date: November 14, 2007

Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 5 mins


    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
    500.00 g 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)


    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.


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

    Serving suggestions not included in nutritional analysis.

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Nutritional Information
(Per Serving)

Calories:247 cals
Kilojoules:1,025 kJ
Fat:8.5 g
Carbohydrates:10.0 g
Protein:31.0 g
Cholesterol:93.0 mg
Sodium:69 mg
Saturated Fat:4.0 g
Fiber:1.0 g
Calcium:110.0 mg
Total Sugars:3.5 g

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