YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Cod with Mango Chili Sauce
Enjoy a tropical twist on a classic fish dish with this crispy coconut-crusted cod paired with a vibrant mango chili sauce. The delicate, flaky cod is enrobed in a crunchy coconut coating, while the tangy-sweet mango sauce, spiked with a hint of chili and lime, delivers a burst of flavor perfect for an adventurous dinner.
INGREDIENTS
4 oz Cod Fillet
1 large Egg
2 tbsp Unsweetened Shredded Coconut
1 tbsp Coconut Flour
1/2 medium Mango
1 small Red Chili Pepper
1 tbsp Lime Juice
Oil spray
Salt & Pepper
PREPARATION
Pat the cod fillet dry and season lightly with salt and pepper.
In a shallow bowl, beat the egg. In another plate, mix the coconut flour and shredded coconut.
Dip the cod fillet first into the egg, then dredge in the coconut mixture to fully coat.
Lightly spray a non-stick skillet with cooking oil and heat over medium heat. Carefully place the coated cod in the skillet and cook for about 3-4 minutes on each side until golden and crispy.
For the mango chili sauce, blend the mango, red chili pepper, and lime juice until smooth. Adjust seasoning with salt and pepper to taste.
Serve the crispy cod topped with a generous drizzle of mango chili sauce. Enjoy immediately!