- Preheat oven to 500 degrees.
Position an oven rack in the upper third of the oven. Combine the shredded coconut, cornmeal, cayenne, garlic powder, onion powder, salt and pepper in a shallow container or brown paper bag, and shake to mix.
- Place the beaten eggs in a shallow dish.
- Season the fish first with salt and pepper on each side
Then place each fillet in container/bag to coat well with the mix. Dip the fish in the eggs, and then shake in the mix again to coat.
- Transfer fish to a plate.
- Warm 3 tablespoons of coconut oil in a skillet on medium-high heat until hot but not smoking.
- Place each fillet in the skillet and let brown on each side
About 1 minute per side, add the remaining 3 tablespoons of coconut oil as needed.(If you are not using an oven safe pan to brown the fish, such as an iron skillet). Place the fillets in a lightly oiled glass baking dish. Place baking dish in the upper third of the oven and bake until the fillets are cooked through, about 5 minutes.
- Remove from the oven and serve immediately with lemon wedges.
TIP: This dish is best when served immediately.
- Calories:325
- Fat:20 g
- Carbohydrates:12 g
- Protein:24 g
Try this Rainforest Seafoods Coconut-Cornmeal Crusted Basa Recipe, courtesy of Sandy Lee (Nutrition Expert, Fitness Competitor and Health Coach)
