Y’all know I am all about some quick, easy cooking. It’s pretty much a requirement when you are a mother of toddlers. While it certainly looks and tastes like you spent hours on this dish, it’s done in under twenty minutes! No sacrifice in flavor here. And the best news is, even my pickiest child devoured it.

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Since fish is pretty much the best choice when it comes to picking a protein, I am always playing around with different methods of preparing it. This one happens to be my newest favorite. There are just so many layers of flavor and texture, beautifully wrapped into one easy to prepare dish.

• 3 cod fillets, about 4-6oz each
• 1/2 C hazelnuts, crushed
• 1/4 C pork rinds, crushed
• 1 TB tapioca flour
• 1 egg, whisked
• 2 TB coconut oil
• salt and pepper to taste

• preheat oven to 350
• rinse fish and pat dry
• lightly season fish with salt and pepper and set aside.
• in a shallow dish, stir together crushed hazelnuts and crushed pork rinds.
• in another dish, whisk egg with 1 tsp water.
• in a third dish, add the flour.
• Dip the fish first in the flour, then in the egg, and finally into the nut mixture.
• Repeat with each filet, pressing down to ensure the coating sticks.
• Heat oil in a large skillet over medium heat.
• Add fish to skillet and cook 3-4 minutes each side, until nicely browned.
• Carefully transfer fish to a greased baking dish, and place in the oven for 10 minutes, until fish is cooked through and flakes easily with a fork.

• 1 garlic clove, minced
• 2 TB butter
• 2 TB lemon juice
• 2 TB chicken broth
• 1/4 C raw dairy cream or coconut cream
• 1/2 tsp lemon zest
• salt and pepper to taste

• In a small saucepan, melt butter over medium-low.
• Add garlic, and sauté just until softened, one or two minutes.
• Stir in the next 4 ingredients and bring to a simmer.
• Remove from heat and season with salt and pepper to taste.

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
serves 4
Ingredients:

• 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

Directions:

• 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.

Serve over Coconut Rice:
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.

Pineapple Salsa
Ingredients:

• 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

Toss ingredients together and chill until ready to serve.

You may choose to substitute my Mango Salsa recipe instead 😉