YOUR SOLIN GENERATED RECIPE
Crispy Coconut-Crusted Cod with Mango Chili Sauce
Savor the tropical flare of this crispy coconut-crusted cod paired with a bright, spicy mango chili sauce. The flaky cod is enveloped in a crunchy coconut coating and complemented by a tangy, sweet, and mildly spicy sauce, creating an exciting fusion of flavors perfect for a satisfying dinner.
INGREDIENTS
6 oz Cod Fillet
1/3 cup Unsweetened Shredded Coconut
1 Egg White
1/2 cup diced Mango
1 medium Red Chili
Juice of 1 Lime
Olive Oil Spray
Salt & Pepper
PREPARATION
Pat the cod fillet dry with paper towels and season lightly with salt and pepper.
Place the egg white in a shallow bowl. In another shallow dish, spread out the unsweetened shredded coconut.
Dip the cod fillet into the egg white, ensuring it's evenly coated, then press it into the shredded coconut until well-covered.
Preheat a non-stick skillet over medium heat and lightly spray with olive oil. Carefully place the coconut-crusted cod into the skillet.
Cook for about 3-4 minutes on each side until the coconut coating is crisp and the cod is cooked through.
Meanwhile, combine the diced mango, finely chopped red chili, and lime juice in a small bowl. Stir to mix; adjust seasoning with a little salt as desired.
Once cooked, plate the cod and spoon the fresh mango chili sauce over the top or serve on the side.
Enjoy your tropical, crunchy cod dish perfect for a balanced dinner.