Zubereitung

1. 1

   Pat and dry fish fillets.

2. 2

   Sprinkle both sides with a pinch or two of salt and pepper. Squirt juice from 1/2 of the lemon and drizzle the coconut milk over top. Turn to ensure everything is coated well.

3. 3

   Let them sit at room temperature for 15 minutes to marinate.

4. 4

   Meanwhile prepare the breading by combining the almond meal, shredded coconut, salt, pepper, ginger and mint in a shallow bowl.

5. 5

   Cover the bottom of a large skillet with oil and bring to medium heat.

6. 6

   Lay fillets carefully in the skillet and cook, flipping fish halfway through cooking, until both sides are golden brown and fish flakes easily with a fork. Three to five minutes per side for thin fillets, longer if they're thicker.

7. 7

   Transfer to a stack of paper towels to drain and cool slightly.

8. 8

   Serve with Tropical Sweets & Reds Mash.