Warm the honey in a microwave-safe cup for 15 seconds with a splash of water so it can be easily mixed.
Combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the panko crumbs and shredded coconut on a plate or pie dish. Mix and set aside.
Pat the cod filets dry using a paper towel, season each side with salt and pepper.
Dip the filets in the egg mixture and then dredge in the coconut/breadcrumb mixture. VARIATION: Add crushed wasabi peas to the coconut/panko mix for an extra kick!
Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes. Serve immediately sprinkled with cilantro and with lime wedges
