7ouncesCoconut Milk1/2 can, I freeze the remainder
½teaspoonsalt
Instructions
Rinse fish and pat dry.
Fill one bowl with coconut milk, another with chopped cashews and a third with a mix of the cornstarch, cayenne pepper, salt and pepper.
Dredge the top of the first piece of fish in cornstarch mixture and shake off excess.
Dip first fillet into the coconut milk then lay on chopped cashews to pick up a top crust of cashews. Place fillet, cashew side up, in baking dish sprayed with non-stick spray.
Repeat with the remaining fillets, snugging them tightly one next to the other in the baking dish. Top with the remaining coconut milk.
Bake at 350 degrees for 20 minutes until golden and cooked through.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.