YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Cod with Mango Chili Sauce
Savor the delightful fusion of lightly crispy, coconut-crusted cod paired with a vibrant, tropical mango chili sauce. This dish combines the subtle ocean flavors of cod with a sweet, tangy, and slightly spicy sauce, delivering a memorable dining experience perfect for a healthy dinner.
INGREDIENTS
6 oz Cod Fillet
2 tbsp Unsweetened Shredded Coconut
2 tbsp Coconut Flour
1 large Egg White
1 cup Diced Fresh Mango
1 medium Red Chili
2 tbsp Lime Juice
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Pat the cod fillet dry and season lightly with salt and pepper.
In a shallow bowl, whisk together the egg white.
In a separate plate, combine the shredded coconut and coconut flour.
Dip the cod fillet in the egg white, then coat it evenly in the coconut mixture.
Preheat a non-stick skillet over medium heat and add the olive oil.
Cook the cod for about 3-4 minutes per side, or until the crust is golden and the fish is opaque in the center.
Meanwhile, in a blender, combine the diced mango, red chili (seeded if less heat is desired), and lime juice. Blend until smooth to create the mango chili sauce.
Plate the crispy cod and drizzle with the mango chili sauce. Serve immediately.