Coconut Almond Crusted Cod
1 cup canned light coconut milk
4 cod fillets (about 4 ounces each), approximately 1 inch thick
1/4 cup almond meal
1/4 cup unsweetened shredded coconut
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Cilantro for garnish (optional)

Pineapple Peach Salsa
1 1/2 cups fresh pineapple, diced
1 1/2 cups fresh peaches, diced
1/3 cup red onion, diced
1 jalapeƱo, rib and seeds removed and minced
Juice of a lime
1/2 teaspoon chili powder
1/4 teaspoon kosher salt


Coconut Almond Crusted Cod

  1. Heat a large skillet over medium high heat.
  2. When the skillet is hot spray with cooking spray or coat the pan with a couple teaspoons of oil.
  3. In a shallow dish whisk together the almond meal, coconut, salt, garlic powder, black pepper, and cayenne.
  4. Pour the coconut milk into a separate shallow dish.
  5. Place the cod fillets in the coconut milk and let them soak in it for a couple minutes, turning them over once.
  6. Individually remove the fillets from the milk and place them in the coconut almond mixture, coating them on all sides.
  7. Shake off any excess coating then place them in the hot oiled skillet.
  8. Cook the fillets for approximately 4-5 minutes on the first side, then flip them over and cook for another 1-2 minutes depending on the thickness and desired degree of doneness.
  9. The cod should be opaque and flakey.
  10. Remove from the heat and serve with the pineapple peach salsa.

Pineapple Peach Salsa

  1. In a large bowl combine all of the ingredients for the salsa and toss together.
  2. Cover and refrigerate until ready to serve.


Make sure that your skillet is well oiled to prevent the cod from sticking to the pan.