Our home made crusts are so exceptional they were recently featured and photographed in the prestigious NY Times food section. Created by our own in-house chef, a Culinary Institute of America graduate, our toasted coconut crust adds a sweet and tropical gourmet touch to an ordinary seafood meal.
This toasted coconut crust combines Japanese panko bread crumbs, olive oil or peanut oil, toasted coconut and fresh herbs. Coat on a fish fillet or steak for an out of this world meal that takes just minutes to prepare.
Simply crust your fish, bake at 375 degrees until done and serve. Store chilled for up to 45 days. You can also use our toasted coconut crust with chicken, pork, lamb or other meat, or sprinkle a bit to season potatoes, stuffing or vegetables.
Packed one container. One container will cover about 4 – 6 fish fillets or steaks.
