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Tropical Coconut Crusted Fillets

Ingredients ( Serves 4)

  • 4 x 180g fillets (Gurnard, Tarakihi, John Dory, see in store) 
  • 3 Tbsp extra virgin olive oil (and extra for drizzling) 
  • 1 lime, juiced 
  • 1/4 cup fresh mint leaves, chopped 
  • 1 cup cherry tomatoes, halved 
  • 1/2 telegraph cucumber, deseeded & diced 
  • 2 lemons, halved width-wise 
  • 1/4 cup butter, melted 
  • 2 cups shredded coconut 
  • 3 egg whites, beaten with 1 Tbsp water 
  • 1/2 cup rice flour 
  • Salt & Pepper 


Season each fillet with salt & pepper. Dust with rice flour, dip into egg white then coat in coconut. Set aside in fridge (egg white will harden and set so crumbs stick better).
Place the cucumber, cherry tomatoes and mint leaves into a medium-sized bowl and toss together. Dress with lime juice and olive oil and season to taste. Place a mound of salad onto each plate and set aside.
Place a frying pan onto a medium heat, add the melted butter and pan fry the fish until golden, turning once. Add the lemon halves to the frying pan cut side down, and allow to caramelise alongside the fish.
Place the coconut crusted gurnard on top of the salad, drizzle with olive oil, and garnish with caramelised lemons. Enjoy! 

Recipe courtesy of the Seafood Industry Council