Coconut Crusted Fish with Wild Mushrooms

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Servings


  • 4 medium wild caught firm fleshed white fillets
  • 1 tablespoon coconut oil
  • 1 cup coconut flour
  • 1 cup unsweetened coconut flakes
  • sea salt and freshly ground black pepper to taste
  • 2 cups sliced wild mushrooms
  • 1 medium leek chopped
  • 6 cups steamed broccoli


  • Heat grill pan, or skillet, to medium high heat. Brush fish with coconut oil. In a large bowl, whisk together the flour, coconut flakes and salt and pepper. Coat fish filletswith flour mixture.
  • Place fish fillets on large individual aluminum foil sheets. Spoon mushrooms and leeks, dividedevenly, over fish. Season vegetables with salt and pepper, and cover with a second sheet of foil. Seal edges and place packets on grill pan. Cook for 10 minutes, until fish flakes easily with afork and vegetables are tender. Serve warm with broccoli.
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