Crusty Coconut-Almond Fish
6 (3 oz.) fish fillets
1 Tbsp. water
1 cup shredded unsweetened coconut
3/4 cup toasted chopped almonds
2 Tbsp. olive or other vegetable oil
1/2 cup sour cream
2 Tbsp. lemon or lime juice
1 Tbsp. chopped parsley
Preheat oven to 425ºF. Place fish fillets on waxed paper. In a shallow bowl, stir together egg and water. In a second bowl, stir together coconut and almonds. Brush fish lightly with oil, dip in egg, then roll in coconut-almond mixture until well coated. Place on baking pan and bake 15 minutes or until fish flakes easily when tested with a fork.
Mix together the 3 sauce ingredients and drizzle over the cooked fish. Makes 6 servings.
Approximate nutrient value per serving: 297 calories, 25 grams protein, 19 grams fat, 8 grams carbohydrates, 51 milligrams cholesterol, 1 gram fibre. (This recipe can also be made using boneless, skinless chicken breasts instead of fish.)