Sheet-Pan Mango and Coconut Sea Bass - Kosher.com

Ingredients

• 1 teaspoon Gefen Black Pepper
• fresh cilantro for garnish
• 1 and 1/2 teaspoons unsweetened shredded coconut
• 1 tablespoon coconut cream
• 1 clove garlic
• zest and juice of 1 lime
• 1/2 cup roasted macadamia nuts, chopped/crushed with a rolling pin
• 1 cup cubed mango
• 1/4 teaspoon Gefen Olive Oil
• 8 shishito peppers, divided
• 1 tablespoon salt
• 6 fillets Chilean sea bass (or 1 6-inch piece, with 5 vertical slits cut almost all the way through)
• 12 ounces fresh string beans washed and dried with ends trimmed
• Gefen Non-stick Cooking Spray