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1/4 c. unsweetened coconut milk
2 tbsp. fresh lime juice
1 tsp. low-sodium soy sauce
8 (4 oz.) sole fillets
1/4 c. whole wheat flour
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
4 tsp. safflower oil
1/4 c. unsweetened shredded coconut, toasted
2 tbsp. minced fresh cilantro
Fresh cilantro sprigs
Papaya slices
Lime wedges

Combine coconut milk, lime juice and soy sauce in small bowl. Arrange fish fillets in large, shallow dish. Pour marinade over. Let stand 1 hour.

Combine flour, coriander, cumin, and cayenne in bowl. Remove fish fillets from marinade. Pat dry. Dredge in flour mixture, shaking off excess. Heat oil in heavy, large non-stick skillet over medium-high heat. Add fish to skillet, in batches if necessary, and saute until cooked through and golden brown, about 3 minutes per side. Transfer to serving platter. Sprinkle with toasted coconut and minced cilantro. Garnish with cilantro sprigs. Serve with papaya slices and lime wedges.

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