YOUR SOLIN GENERATED RECIPE
Crispy Coconut Crusted Cod with Fresh Mango Salsa
Enjoy a tropical twist on a classic fish dish. Tender cod fillets are lightly coated in a crisp coconut crust and paired with a refreshing mango salsa that brings a burst of sweet and tangy flavors. This dish is perfect for a light yet satisfying dinner that balances protein and vibrant flavors.
INGREDIENTS
6 oz Cod Fillet
1/3 cup Unsweetened Shredded Coconut
1 large Egg White
1/2 cup Diced Mango
1/4 cup Diced Red Bell Pepper
1 tbsp Diced Red Onion
1 tbsp Lime Juice
1 tbsp Chopped Fresh Cilantro
Salt, Pepper, Cayenne (to taste)
Cooking Spray or a light drizzle of oil
PREPARATION
Pat the cod fillet dry and season lightly with salt, pepper, and a pinch of cayenne.
Place the egg white in a shallow dish. In another shallow dish, spread out the shredded coconut.
Dip the cod fillet first into the egg white, ensuring it’s well-coated, then press it into the shredded coconut to form an even crust.
Heat a nonstick skillet over medium heat and lightly coat with cooking spray or a minimal amount of oil.
Cook the coconut-crusted cod for about 3-4 minutes on each side or until the fish is opaque and the crust is golden and crispy.
While the cod is cooking, combine diced mango, red bell pepper, red onion, chopped cilantro, and lime juice in a bowl. Season with a pinch of salt and pepper to taste.
Once the cod is cooked through, plate it and top with a generous helping of the fresh mango salsa.
Serve immediately and enjoy the tropical flavors and crisp textures.