Unsweetened shredded coconut makes a great gluten-free breading for fish and chicken! The fish cooks very fast so make sure you don't overcook these; they will dry out if cooked too long. Also, have the skin cut off when you purchase the fish. It's is much easier that way! If you decide to do it yourself, just make sure your knife is very sharp.
Ingredients
1½ pounds
halibut
skin removed
¼ cups
superfine sweet rice flour
(or arrowroot powder)
5 tablespoons
water
1 teaspoons
Thai red curry paste
¾ teaspoons
Herbamare
2 cups
unsweetened shredded coconut
coconut oil
(for cooking)
