Recipe: Coconut- Crusted Cod with Mango Salsa
Dec 22, 2016
Delicious and PACKED with flavour!
1 1/2 cups coconut flour
1 lime, juiced
1 1/2 tsp ginger powder
1/4 tsp salt
2 cups coconut milk
1 cup coconut flakes, finely shredded
1 1/2 lbs WILD cod fillet, deboned and cut into 2 inch strips
2 tbsp coconut oil
3 green mangos, diced
1 red bell better, chopped
1/2 cup fresh cilantro, chopped
1 jalapeno, minced
Combine flour, ginger, and salt on plate. Place coconut milk in shallow bowl and shredded coconut in another.
Dip fillets into milk, then flour mixture, back into milk and then into coconut coating the strips evenly.
Heat skillet on high heat. Saute 5 minutes per side or until firm
Combine mangos, red pepper, red onion, cilantro, jalepeno and lime juice and mix well.
Serve cod topped with mango salsa
Christine has been actively teaching and training in the health and fitness industry for 20 years. Her success in helping to motivate and shape the lives of thousands stems from her own personal passion for health, fitness and great food as well as a respect for living a balanced life. As a mother of three and business owner, she continues to focus on her own fitness by competing regularly in cycling, triathlon and running events as well as constantly stepping our of her comfort zone to try new things!