Coconut Crusted Fish with Pineapple Jalapeno Sauce

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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!

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