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Coconut Almond Crusted Cod with Pineapple Peach Salsa | This paleo and gluten-free coconut almond crusted cod is perfect served with fresh pineapple peach salsa!
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Coconut Almond Crusted Cod with Pineapple Peach Salsa

This paleo and gluten-free coconut almond crusted cod is perfect served with fresh pineapple peach salsa!
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Course: Dinners
Cuisine: American
Keyword: cod, peach salsa, pineapple salsa
Servings: 4 servings
Author: Danae Halliday

Ingredients

Coconut Almond Crusted Cod

  • 1 cup light coconut milk, canned
  • 1 pound 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 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

Instructions

  • 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.
  • Heat a large skillet over medium high heat. When the skillet is hot spray with cooking spray or coat the pan with a tablespoon of avocado oil.
  • Place the coated cod filled in the skillet and cook 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.

Notes

Make sure that your skillet is well oiled to prevent the cod from sticking to the pan.

Nutrition

Calories: 281kcal | Carbohydrates: 22g | Protein: 23g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 472mg | Fiber: 4g | Sugar: 13g