I got this recipe in my email the other day. The recipe is for chicken nuggets but last night I tried the recipe with Sea Bass and it was wonderful. As always, I altered the recipe slightly. This is a great meal for lunches since it was just as good cold as it was hot and it was easy to make a large amount.
Make a marinade:
1/2 cup soy sauce
1/2 cup honey
2 TB fructose
1/4 teas garlic powder
1 TB louisiana hot sauce (I used Frank's Red Hot to taste)
2 TB ginger (the recipe doesn't say ground or fresh - I used about 1 TB ginger juice instead)
Add cubed chicken or fish (the recipe calls for 3 chicken breast at 8 oz each, I used about 6 filets but I couldn't tell you what they weighed). I added the fish to all the marinade, the recipe has you marinate in 1/3 cup of the sauce and then brush the rest on while cooking.
With fish you don't have to marinate long because it just soaks up the sauce, chicken you want to marinate a couple of hours before cooking. Drain and pat the meat dry.
Put 3/4 cup of coconut flour in a bag. Add dried meat to the bag. Shake until all the meat is fully covered.
Bake at 400 degrees.
The fish took about 15 minutes to fully cook in my oven but may take less time in yours. Check a thick piece before removing from oven.
The recipe says for chicken - bake 15 minutes and then brush with glaze (marinade), cook an additional 15 minutes brushing with glaze often. When done transfer hot chicken to bowl and pour over remaining glaze and toss until fully covered.
Personally I can't see me doing this since the fish came out so flavorful. The coconut gives it a nice tropical taste and I fear that the glaze would take away the coconut flavor but who knows - I let you know when I try this with chicken.