Cashew Coconut Crusted Fish - Slender Kitchen
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Cashew Coconut Crusted Fish

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266
Calories 
19g
Carbs 
8g
Fat 
31g
Protein 
4
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Given how much I love coconut shrimp, I am surprised that I never thought to use coconut to crust fish.  Since I wanted some extra crunch, I wanted to add something to the coconut crust and cashews seemed like the perfect thing to create a tropical dish.  You can make this with pretty much any fish you like - haddock, cod, snapper, halbut, and even salmon.  Then top it with the simple cucumber and pineapple salsa and dinner is ready.

Prep Time

Cashew Coconut Crusted Fish

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 24 oz. haddock (or any white fish, skin removed)
  • 4 tbsp. cashews, chopped
  • 4 tbsp. shredded unsweetened coconut
  • Salt and pepper
  • Cooking spray
  • 2 cups pineapple, chopped
  • 1 U cucumber, chopped
  • 1/4 cup cilantro
  • 1 U lime, juice and zest

Nutritional Facts

Serving Size: 
6 oz.
Amount Per Serving
Calories 266
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 4g
19%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 92mg
31%
Sodium 368mg
16%
Total Carbohydrate 19g
6%
Dietary Fiber 3g
13%
Sugars 11g
Protein 31g

Directions

  1. Preheat the oven to 425 degrees.
  2. Combine the cashews and coconut. Season the fish with salt and pepper. Spray with cooking spray and press the cashew coconut mixture on to the fish to create a crust on one side.
  3. Bake for 10-14 minutes until fish is flaky. Cooking time will depend on the thickness of the fish.
  4. 4. Meanwhile toss together the pineapple, cucumber, cilantro, lime juice, and lime juice. Season with salt and pepper if desired. Serve over fish.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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