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!
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!
Coconut Almond Crusted Cod
- 1 cup light coconut milk (canned)
- 4 cod fillets (about 4 ounces each), approximately 1 inch thick
- 1/4 cup almond meal
- 1/4 cup unsweetened shredded coconut
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- Cilantro for garnish (optional)
Pineapple Peach Salsa
- 1 1/2 cups diced fresh pineapple
- 1 1/2 cups diced fresh peaches
- 1/3 cup diced red onion
- 1 jalapeño, rib and seeds removed and minced
- 1 lime, juiced
- 1/2 teaspoon chili powder
- Kosher salt to taste
- Heat a large skillet over medium high heat.
- When the skillet is hot spray with cooking spray or coat the pan with a couple teaspoons of oil.
- In a shallow dish whisk together the almond meal, coconut, salt, garlic powder, black pepper, and cayenne.
- Pour the coconut milk into a separate shallow dish.
- Place the cod fillets in the coconut milk and let them soak in it for a couple minutes, turning them over once.
- Individually remove the fillets from the milk and place them in the coconut almond mixture, coating them on all sides.
- Shake off any excess coating then place them in the hot oiled skillet.
- Cook the fillets for approximately 4-5 minutes on the first side, then flip them over and cook for another 1-2 minutes depending on the thickness and desired degree of doneness.
- The cod should be opaque and flakey.
- Remove from the heat and serve with the pineapple peach salsa.
Pineapple Peach Salsa
- In a large bowl combine all of the ingredients for the salsa and toss together.
- Cover and refrigerate until ready to serve.
Make sure that your skillet is well oiled to prevent the cod from sticking to the pan.
Amount Per Serving: Calories: 242Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 458mgCarbohydrates: 20gFiber: 4gSugar: 13gProtein: 12g