Mother's Day is just around the corner, and in my case, a baby is following closely behind. So Cowboy is taking me to Destin for my Mother's Day present / babymoon. With the beach on the brain, I have been stuck on seafood all week. I cooked up a delicious shrimp stir-fry, some pan fried cod with mushrooms and onions, and last night I concocted my first successful coconut crusted fish recipe.
Coconut shrimp is by far my favorite seafood dish, but it is a little more time consuming, so I decided to save that one for the vay-cay. This dish was quick and simple. The coconut crust was perfectly crispy, while the fish remained tender and flaked easily with a fork. The coconut rice and pineapple salsa really complete the meal. I can hear the waves already....
Coconut Crusted Cod
- 4 cod fillets of equal proportions
- 1/2 C unsweetened shredded coconut
- 1/2 C crushed pork rinds
- 1 TB tapioca flour
- 1 egg
- salt and pepper
- 4 TB butter or coconut oil
- Preheat oven to 400
- Whisk together egg with 1 TB water, set aside.
- In a separate dish, combine coconut, pork rinds, and tapioca flour.
- Lightly season fish with salt and pepper.
- One at a time, dip fish in egg wash, then coat in coconut mixture, pressing down to ensure the coating sticks well.
- Heat oil or butter in a large skillet over medium-high.
- Add fish and brown, about 2 minutes each side.
- Transfer fish to a foil covered, greased baking pan.
- Cook 10-20 minutes, depending on thickness, until center is no longer translucent and flakes easily with a fork.
Combine 2 C instant white rice with one can of coconut milk, and stir. Microwave, covered, for 5 minutes. Let stand 2 minutes before uncovering. Squeeze in juice of one lime, and season lightly with salt and pepper to taste.
- 2 C pineapple, diced
- 1/2 C sweet onion, diced
- 1/2 C bell pepper, diced
- 2 TB apple cider vinegar
- 2 TB cilantro, chopped
- salt and pepper to taste
You may choose to substitute my Mango Salsa recipe instead ;)