Coconut Crusted Cod

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This is a spin off of fish tacos and a great way to use any left overs!

Here’s What You’ll Need:

• Cod Fillets

• Toasted Coconut Flakes - 1/4 Cup or more depending on size of fillet

• Coconut Aminos

• Lemon Juice

• Peach Mango Salsa (I’ve subbed in apples for the peaches since they are in season)

I had left over fillets from making fish tacos so I packed them into a glass food container and poured coconut animos and a generous splash of lemon juice on the raw fish to let them marinade. The longer they can sit, the better, the fillets will just keep soaking up the flavor. I busted mine out for lunch a few days later. I took my coconut flakes and ground them up in my vitamix to make a panko like coating. I poured it into a bowl and pressed the marinaded fish into the coconut. Transfer to a fry pan on medium low heat, you want to cook these a little low and slow as the coconut can burn quickly. Depending on the size of fish I cook for 5+ minutes on each side. The coconut crust should be nice and golden. I served it over my Mango Salsa and you’ve got yourself some elevated leftovers!

Enjoy!