Servings: 2-4
Ingredients: For Fish
- 3 pieces of cod or any fish of choice
- 1 cup of unsweetened shredded coconut
- 1 egg
- 3 tbsp of olive oil
- 1 tsp of pepper
For Pineapple Jalapeno sauce
- 1 cup of pineapple-pureed
- 1/2 of a jalapeno-chopped
- 1 tbsp of coconut sugar
- 2 tbsp chia seeds
Directions: Preheat oven to 375
For Fish: In a pan on medium heat, add the olive oil. In a bowl whisk one egg and set aside, in a another bowl add the cup of shredded coconut. Take each piece of fish one at a time and coat evenly in the egg mixture followed by the shredded coconut. Make sure the fish is fully covered in coconut-place in pan and cook on each side for approximately 6 minutes each or until browned and cooked. Keep adding the olive oil to prevent any burning. Once cooked set aside on a baking sheet-place in the oven for 10 minutes.
For Pineapple Jalapeno Sauce:
Combine the pureed pineapple, jalapeno, coconut sugar, and chia seeds in a bowl and mix-set aside. Once the fish has been completely cooked and baked add the sauce to the top. You may top the fish with some microgreens and add a red quinoa salad with greens for the base. Enjoy!
