Coconut Fish Cutlets

The Asian diet normally includes coconut daily in different shapes and forms. The coconut tree on the Asian continent must have been a gift from God because of its many benefits. Most houses in small villages are built from its branches and leaves. Dried coconut shells are used for serving food. The sweet white meat and juice of young coconuts are delicious and quench the thirst of the Asian people under the hot sun. However, the most amazing benefit comes from the coconut oil when extracted from the old white meat of coconuts – its positive contributions to good health. Rich and creamy coconut oil helps boost metabolism since our bodies use this as energy rather than storing it as fat because coconut oil is a great source of Omega 3. I try to eat healthy everyday, and the most important thing that I can do is to improve my way of cooking and the ingredients I use in my recipes. Even when everyone is so busy these days, good health should never be sacrificed because of a lack of time.. My simple coconut fish cutlets recipe here will prove that eating healthy doesn't take much time.
Ingredients:
1/2 lb firm white fish, tuna or tilapia, cut into bite-size pieces
1/2 cup unsweetened coconut flakes
1/4 cup chopped nuts (your choice)
3 tbs nonfat yogurt
2 tbs mayonnaise
1 tbs Dijon mustard
1/4 tsp cayenne
1 tsp salt
1/4 tsp black pepper
1/2 cup panko breadcrumbs
1 tsp garlic powder

Garnish with mix chopped herbs, dill and cilantro
Avocado cream sauce*
Directions:
In a small bowl, mix panko breadcrumbs, garlic powder, 1/4 tsp salt, cayenne, and black pepper
In another bowl, whisk in mayonnaise, nonfat yogurt, and Dijon mustard. Add fish and mix well.
On a small plate, place shredded coconut and chopped nuts.
Using a slot spoon, remove fish and put them into a Ziploc bag. Pour the panko mixture in the Ziploc bag, seal, and shake to coat fish.
Remove fish from the Ziploc bag and coat them with coconut-nuts mixture, making sure all fish are coated. Refrigerate for 30 minutes. In a nonstick pan, add coconut oil and heat until smoking. Drop the fish into the pan and fry for 5 minutes. Turn fish over to brown both sides. The fish is done when the flesh becomes firm and opaque. Sprinkle with chopped fresh herbs.

To make avocado cream:
1/2 avocado, peeled and pit removed
1/2 cup milk or haft and haft
1/4 tsp salt
1/4 tsp black pepper
1 tbs  mayonnaise
2 tbs non fat yogurt
1/2 tsp garlic powder
Place all the ingredients in the bullets machine and blend  well. Refrigerate until ready to use