Sheet Pan Coconut-Crusted Fish With Honey-Chili Drizzle Recipe

The flavors of this coconut-crusted fish transport me right back to Kauai — our go-to summer family vacation destination. When traveling there, we always dine at Tahiti Nui in Hanalei, where Clayton and I sip their famous mai tais and we all eat endless amounts of their coconut crusted shrimp. Inspired by their shrimp dish, this sheet pan dinner will be on the table in no time, and the flavors will transport you to someplace magical.

Serves 4

Total Time: 25 minutes

Ingredients

For the sheet pan:

• 2 large Broccolini bunches
• 4 tablespoons avocado oil, divided
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon freshly ground black pepper
• 4 skinless halibut, cod, or other flaky white fish filets (6 ounces each)
• 1 tablespoon Dijon mustard
• 3 tablespoons gluten-free panko breadcrumbs (I use Aleia’s brand)
• 3 tablespoons unsweetened shredded coconut
• ½ teaspoon paprika

For the honey-chili drizzle:

• 1 tablespoon no-sugar-added sriracha (I use Yellowbird brand)
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 3 tablespoons honey

Directions

Courtesy: Harper Collins Publishers

Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise. Place the broccolini on the prepared sheet pan and toss with 2 tablespoons of the avocado oil, ¼ teaspoon of the salt, and the black pepper. Toss until well coated. Push the broccolini to each side of the sheet pan, leaving space in the center for the fish. Place the fish filets in the center of the sheet pan and pat dry. Divide the Dijon on the tops of the filets and brush to evenly coat the tops.

In a small bowl, combine the panko, shredded coconut, paprika, remaining ½ teaspoon salt, and remaining 2 tablespoons avocado oil. Stir until well combined. Evenly distribute the panko mixture over the filets, pressing down and spreading it so that it evenly coats the top of each filet. Transfer to the oven and bake until the fish is cooked through and flakes easily with a fork and the broccolini is tender, 15 to 18 minutes, tossing the broccolini halfway through.

Meanwhile, make the honey-chili drizzle: In a small bowl, whisk together the honey-chili drizzle ingredients until well combined. Set aside.

When the fish is cooked through, divide among four plates with the broccolini. Top the fish and broccolini with the honey-chili drizzle.

From Dinner Tonight by Alex Snodgrass. Copyright 2023 by The Defined Dish LLC. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.