Tropical Braised Badejo with Coconut Topping (Tropical Badejo)

Name: Tropical Braised Badejo with Coconut Topping
Yield: 8
Ingredients: Butter (for greasing); 2 medium-sized badejo fillets (1.6 kg), cut into four pieces each; 1/4 cup freshly squeezed lime juice (60 ml); 1 tablespoon and 1 teaspoon of salt; 1 cup cornmeal (80 g); 2 cups fresh or frozen coconut, shredded (260 g); 1 tablespoon grated ginger; 1/2 teaspoon ground cayenne pepper; 1/4 cup butter (50 g); Banana leaves (for garnish)

1
Butter (for greasing)
2
2 medium-sized badejo fillets (1.6 kg), cut into four pieces each
3
1/4 cup freshly squeezed lime juice (60 ml)
4
1 tablespoon and 1 teaspoon of salt
5
1 cup cornmeal (80 g)
6
2 cups fresh or frozen coconut, shredded (260 g)
7
1 tablespoon grated ginger
8
1/2 teaspoon ground cayenne pepper
9
1/4 cup butter (50 g)
10
Banana leaves (for garnish)

Ingredients

1
Butter (for greasing)
2
2 medium-sized badejo fillets (1.6 kg), cut into four pieces each
3
1/4 cup freshly squeezed lime juice (60 ml)
4
1 tablespoon and 1 teaspoon of salt
5
1 cup cornmeal (80 g)
6
2 cups fresh or frozen coconut, shredded (260 g)
7
1 tablespoon grated ginger
8
1/2 teaspoon ground cayenne pepper
9
1/4 cup butter (50 g)
10
Banana leaves (for garnish)

Directions

1
Preheat the oven to 250°C (very hot)
2
Grease a 30 cm x 40 cm baking dish with butter
3
Set aside
4
In a large bowl, season the badejo with lime juice and 1 tablespoon of salt
5
Arrange the pieces side by side in the baking dish
6
In a medium bowl, mix the remaining ingredients
7
Spread over the badejo
8
Bake in the preheated oven until, when poking the fish with a fork, it separates into flakes (about 30 minutes)
9
Cut the banana leaves into pieces and distribute them among eight individual plates
10
Arrange the fillets on top and serve immediately
11
393 calories per serving