Cod fillets are coated in a coconut almond crust and pan fried to perfection! Serve this gluten-free and paleo meal on top of a bed of fresh pineapple peach salsa!
Whew! I don’t know about you, but this week flew by for me. The week you come back from vacation either seems to go really slow or really fast. Lucky for me this one went fast because I was so busy. When I have a busy week like this past one, making dinner isn’t high on my list of priorities. Luckily I have an arsenal full of easy, fast dinner recipes and this Coconut Almond Crusted Cod with Pineapple Peach Salsa is one of them!
Summer fruit season is nearly over and my favorite juicy peaches aren’t going to be available much longer. Instead, they will be replaced by apples and pears galore. Don’t get me wrong I love apples and pears, but I always seem to find myself more excited by all the summer fruits. In an effort to hold on to the summer fruit just a little longer I decided to use it in the super simple, but ultra flavorful pineapple peach salsa.
The salsa is a simple combination of fresh pineapple, peaches, lime juice, a jalapeño, red onion, chili powder, and salt. It takes about 5-10 minutes to make it and the flavor is the perfect pairing to go on top of or along side the coconut almond crusted cod. Cod isn’t a fish I normally eat and when I have it’s been in the greasy, but delicious form of fish and chips. Ever since I’ve been receiving my box of Sizzlefish delivered right to my front door, I’ve been able to try out more varieties of fish and prepare them in different ways.
When several pieces of cod arrived in my Sizzlefish box I knew I wanted to try preparing them in a healthier way, instead of the usual battered and deep fried version. I decided to go all out paleo on this recipe and coat the cod in a combination of unsweetened shredded coconut and almond flour then seasoned it with garlic powder, salt, pepper, and a little cayenne pepper for heat. Along with coconut being in the crust, I also dunked the cod in coconut milk to ensure the crust would stick and to add more coconut flavor. The cod is pan fried on the stove for about 5-7 minutes then immediately served with the pineapple peach salsa. This quick and easy meal is the perfect way to bid farewell to what has truly been a wonderful summer!