• 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
  • 3 Tbsp course grain Dijon mustard



  1. Preheat oven 375 degrees. Season fish with salt and garlic powder, to taste.
  2. Apply a thick coat of the coconut crust to the top of fish.
  3. 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:

  1. 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
  2. Bring to a boil and allow liquids to reduce for a couple of minutes after boiling.
  3. Sauce should thicken up once cooled.