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Baked Coconut Fish Recipe
|Fish fillets||1 Pound|
|Onion||1 Small, sliced and separated into rings|
|Milk||1⁄2 Cup (8 tbs)|
|Grated lime peel||1 Teaspoon|
|Lime juice||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Margarine/Butter||2 Tablespoon, melted|
Serving size: Complete recipe
Calories 1025 Calories from Fat 566
% Daily Value*
Total Fat 65 g100.5%
Saturated Fat 30.8 g153.8%
Trans Fat 0 g
Cholesterol 311.3 mg
Sodium 2413.4 mg100.6%
Total Carbohydrates 32 g10.6%
Dietary Fiber 9.8 g39.2%
Sugars 15.3 g
Protein 88 g176.8%
Vitamin A 24.2% Vitamin C 42.4%
Calcium 42.1% Iron 10.1%
*Based on a 2000 Calorie diet
Place fish in shallow glass or plastic dish; sprinkle with salt.
Arrange onion on fish.
Mix milk, 1/2 cup coconut, the lime peel, lime juice and garlic powder; pour over onion and fish.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
TO SERVE: About 40 minutes before serving, remove fish and onion from marinade.
Place onion in ungreased 8 x 8 x 2-inch baking dish; top with fish.
Place 1/2 cup coconut on fish; pour margarine over top.
Cover and cook in 375° oven 15 minutes.
Uncover and cook until golden brown and fish flakes easily with fork, about 15 minutes longer.
Garnish with lime wedges or slices if desired.