I love Nauru coconut-crusted fish — it’s simple, flavorful, and highlights fresh coconut and lime. This recipe is easy to prepare and works well with any white fish fillet. I used a traditional coconut-grating tool I brought back from Tanzania, often called a “mbuzi” (goat) because of the chewing sound it makes when grating coconut; elsewhere it’s sometimes called a “caballo” (horse).
Freshly grated coconut makes a big difference in both texture and flavor. If using store-bought shredded coconut, try to find the unsweetened variety for the best savory result. The lime marinade brightens the fish and pairs beautifully with the crisp coconut crust. We served the fish with sweet potato fries, but simple steamed greens or a fresh salad also work well.
Fish and coconuts are plentiful in Nauru, and this dish reflects that abundance. It crisps quickly in a shallow pan and is best served warm with lime wedges.
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Nauru Coconut Crusted Fish
Ingredients
- 2 lbs fish fillets (mahi-mahi, tilapia, or other white fish)
- 4 limes
- 1 fresh coconut, grated
- salt and pepper, to taste
- flour, for dredging
- 2 eggs, beaten
- oil for frying
Instructions
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Split the coconut, remove the meat, and grate it finely. A traditional grater (mbuzi) or a fine grater works best.
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Squeeze the juice of two limes into a shallow bowl and season with a pinch of salt and pepper.
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Pat the fish fillets dry and place them in the lime juice to marinate briefly.
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Let the fillets sit in the marinade for about 5 minutes — just enough to add flavor without “cooking” them through.
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Meanwhile, whisk the eggs in a shallow bowl.
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Place some flour in another shallow bowl for dredging.
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Put the freshly grated coconut on a plate or in a shallow bowl.
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Remove a fillet from the lime marinade and dredge it in flour, coating well on both sides.
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Dip the fillet into the beaten egg, coating both sides.
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Press the fillet into the grated coconut so it adheres evenly over the surface.
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Set the coated fillet aside and repeat with the remaining fillets.
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In a large frying pan, add a light layer of oil and heat over medium. Fry the fillets until the coconut forms a golden-brown crust, turning once. Cooking time will depend on fillet thickness but is usually just a few minutes per side.
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Drain on paper towel and serve warm with lime slices for squeezing over the fish.
Nutrition