Ingredients: Coconut Catfish: 24 oz. Catfish Fillets 1 1/2 c. dry shredded coconut 1 can coconut milk salt and pepper Coconut-Lime Sauce: Coconut milk Juice of 3 limes 1/2 c. chicken stock 1/2 tsp. salt 2 Tbsp. sugar 2 Tbsp. roux or cornstarchCooking Instructions: Toss the Catfish in a bowl with the salt and pepper and a couple tablespoons of coconut milk. Roll in the coconut flakes. Bake for 15 minutes in a 350° oven. Using the milk leftover from Coconut Catfish, combine Sauce ingredients (except roux/cornstarch) and bring to a boil. Add roux or cornstarch to thicken as desired.