Ingredients
Scale
- 2 lbs wild-caught mahi mahi, cut into individual portions
- 1 cup chopped cashews
- 1/2 cup potato starch (can substitute arrowroot or tapioca flour)
- 1/4 teaspoon cayenne pepper
- 1/4 to 1/2 cup coconut milk
- 1/2 tsp unrefined sea salt
- 1/8 tsp ground black pepper
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 350 degrees.
- Set up your assembly line: 1 plate, 3 shallow bowls and a baking dish.
- Rinse fish and pat dry, then stack on a plate.
- Bowl #1: Mix starch with cayenne pepper, salt, and black pepper.
- Bowl #2: Add coconut milk, starting with 1/4 cup.
- Bowl #3: Mix chopped cashews with shredded coconut.
- Dredge fish portions (top only) in starch mixture, shaking off excess.
- Dip top of fillet (with the starch) into the coconut milk.
- Press top of fillets onto cashew mixture, making sure each fillet is evenly coated.
- Place in baking dish, cashew side up.
- When every piece of fish has been added to the baking dish, use the leftover coconut milk and nut topping to fill in any gaps on the tops of each fillet.
- Bake at 350 degrees for 15- 20 minutes or until golden.
