Coconut Crusted Cod and Pineapple Salsa

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 😉