Name: COCONUT CASHEW CRUSTED CORVINA
Total time: 20 min
Ingredients: 2, 4 oz pieces Corvina (or preferred white fish (Mahi Mahi) ); 2 T. Cashews (raw, unsalted, chopped ); 2 T. Coconut flakes (unsweetened, untoasted ); 1/4 Cup Panko breadcrumbs (plain ); 1 tsp Avocado oil (or preferred ); Pinch Salt & black pepper; 1 tsp Sriracha; 1/4 tsp Smoked paprika; 1/4 tsp Garlic (minced )

COCONUT CASHEW CRUSTED CORVINA

This crunchy crust for protein is sure to be a savory and satisfying favorite!

Skill level: Beginner.

Print Recipe

Total Time 20

Servings: 2

Course: Main Course

Ingredients Method Notes

Ingredients

2, 4 oz pieces Corvina or preferred white fish (Mahi Mahi)
2 T. Cashews raw, unsalted, chopped
2 T. Coconut flakes unsweetened, untoasted
1/4 Cup Panko breadcrumbs plain
1 tsp Avocado oil or preferred
Pinch Salt & black pepper
1 tsp Sriracha
1/4 tsp Smoked paprika
1/4 tsp Garlic minced

Method

Preheat the oven to 400 degrees Fahrenheit (375 degrees for convection ovens).
In a bowl, mix together chopped cashews, coconut, panko, avocado oil, salt, pepper, sriracha, smoked paprika, and garlic.
Put your choice fish on a sheet tray lined with parchment paper. Add half of the mixture to the top of each piece of fish (approximately 1/4 cup each), pressing down so that the topping adheres to the fish.
Place in your preheated oven, cooking for about 6-8 minutes, depending on thickness and so that the internal temperature reads around 145 degrees.

Chef notes:

If the piece of fish is super thick, cut in half or butterfly it to create more surface area for your crust!

Notes

Serving Size: 1/2 of recipe or 4 oz prepared fish

Here at Skyterra we enjoy pairing this deliciously prepared fish with black rice, spaghetti squash and pan seared or roasted asparagus!