Coconut Almond Crusted Cod with Pineapple Peach Salsa
Ingredients
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 jalapeño, rib and seeds removed and minced
Juice of a lime
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
Instructions
Coconut Almond Crusted Cod
- Heat a large skillet over medium high heat.
- When the skillet is hot spray with cooking spray or coat the pan with a couple teaspoons of oil.
- In a shallow dish whisk together the almond meal, coconut, salt, garlic powder, black pepper, and cayenne.
- Pour the coconut milk into a separate shallow dish.
- Place the cod fillets in the coconut milk and let them soak in it for a couple minutes, turning them over once.
- Individually remove the fillets from the milk and place them in the coconut almond mixture, coating them on all sides.
- Shake off any excess coating then place them in the hot oiled skillet.
- 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.
- The cod should be opaque and flakey.
- Remove from the heat and serve with the pineapple peach salsa.
Pineapple Peach Salsa
- In a large bowl combine all of the ingredients for the salsa and toss together.
- Cover and refrigerate until ready to serve.
*Notes
Make sure that your skillet is well oiled to prevent the cod from sticking to the pan.