Coconut Crusted Fish with Mustard Sauce


  • 1/2-1 cup unsweetened shredded coconut flakes
  • 1-2 Tbsp J. Olive Co. coconut balsamic
  • 1 Tbsp (or more) J. Olive Co. Lemon Olive Oil

Combine all ingredients in a bowl, massage together.



Preheat oven 375 degrees. Season fish with salt and garlic powder, to taste. Apply a thick coat of the coconut crust to the top of fish. Cook in oven for 7-8 minutes (or depending on your cut of fish), then broil for 1-2 minutes if the crust needs more browning.


Coconut Mustard Sauce:

Combine the following ingredients in a sauce pan, over medium heat:

  • 3 Tbsp course grain Dijon mustard
  • 3 Tbsp J. Olive Co. Coconut balsamic
  • 1 Tbsp J. Olive Co. Lemon olive oil

Bring to a boil and allow liquids to reduce for a couple of minutes after boiling. Sauce should thicken up once cooled.

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