Oldsarge, I'd sure give it a try on the bass! The sheephead is delicate and falls apart too easily if you try to grill it, so that's why it's in this recipe. The other ingredients are pretty yummy. If you want more texture, you can put shredded coconut AND chopped, raw cashews on top before serving. DE-LISH!
And settingsteel and Mr X: Sure, you can substitute any oil you want...the jury is out about coconut oil. Opinions differ about the benefits and/or risks. The natives of the phillipine islands have been using coconut oil for cooking a long time w/out heart problems, so I don't know the conclusive answer! In my opinion, the coconut oil adds that authentic flavor and fragrance that sets it apart.
My thoughts about coconut oil are this: first of all, all things in moderation. If you use coconut oil on a recipe you eat maybe once in 3-6 months, you're not going to consume enough to make a big difference. Besides the exercise you get regularly will be helping you keep your LDL and HDL numbers good, right? So it's all a matter of balance.
Oh, and about coconut cream: it's in Asian supermarkets....labeled 'coconut cream'! It is thicker than coconut milk, and the taste is wonderful.
NOT to be confused with coconut water or juice which is served as a drink.
