b]Coconut Almond Crusted Cod [/b

• Gluten free
• Paleo

• Seafood

  • 4 6-ounce cod filets

• Produce

  • 1 Lime, Zest of
  • 1 Lime, juice of small
  • 1 Lime

• Canned Goods

  • 1/4 cup Coconut milk, light unsweetened

• Baking & Spices

  • 1/4 tsp Black pepper, freshly-cracked
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 1 cup Almonds
  • 1/2 cup Coconut, unsweetened

Found on cookinginstilettos.com

Description

Ingredients

• 1 cup of slivered almonds
• 1/2 cup of unsweetened shredded coconut
• Zest of one lime
• 1/8 teaspoon of cayenne pepper
• 1/4 teaspoon of freshly cracked black pepper
• 1/4 cup of light coconut milk, unsweetened
• Juice of one small lime
• 4 6-ounce cod filets
• 1/2 teaspoon of kosher salt
• Lime wedges for serving

Directions

• Heat the oven to 425 degrees F.
• In a food processor, whirl together the coconut, almonds, a bit of lime zest, black pepper and cayenne pepper for about 10 – 15 seconds. Pour in a dish and set aside.
• In a baking dish, whisk together the light coconut milk and lime juice. Set aside.
• In a third baking dish (preferably a 9 x 13 pan), spray with the cooking spray.
• Take the cod, dry it a bit with paper towel and sprinkle with salt.
• Dip the cod filets in the coconut milk mixture, making sure that all sides are covered.
• Crust the cod on all sides with the coconut almond mixture and place in the prepared baking dish.
• Continue with the rest of the cod and, when the prepared cod filets are ready, lightly spray the tops with a bit of baking spray and bake for about 12 - 15 minutes. The topping should be browned and the fish should be opaque and lightly flake with a fork.
• Enjoy!