Marinate in coconut milk for 4-24 hours.

Spread shredded coconut across a baking tray. Toast at 400° for approximately 5-10 minutes. You must shake the tray to scatter and toss the coconut in order to cook evenly without burning.

Rinse and pat dry. Drizzle enough EVOO to cover filets. Season with dried spices. Spread crushed pineapple across the filets.

Bake at 350° for approximately 10-15 minutes or until thermometer reaches 145° and flesh is opaque.

Garnish with toasted coconut and parsley.

Variations; Mango, guava, sugar, cilantro, papaya, chives, scallions