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Coconut Crusted Cod with Pineapple Salsa

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Coconut Crusted Cod with Pineapple Salsa

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: bake, coconut, cod, dairy free, pineapple salsa
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 267kcal

Ingredients

Salsa

  • 1 cup pineapple
  • 1/4 medium onion, red
  • 1 medium peppers, jalapeño
  • 1/8 cup lime juice
  • 1 clove garlic
  • 4 tablespoon cilantro
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground

Coconut Crusted Cod

  • 1/4 cup mayonnaise, light
  • 6 teaspoon mustard, dijon
  • 1/4 cup bread crumbs, plain
  • 1/4 cup coconut flakes
  • 1/4 cup pecans, chopped
  • 1 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 12 ounce Fish, cod, Atlantic, raw

Instructions

  • To make the salsa: combine the chopped pineapple, diced red onion, diced jalapeno, lime juice, minced garlic, and chopped cilantro; mix well and refrigerate for at least 20 minutes to blend flavors. Add salt and pepper to taste.
  • Preheat oven to 375° F. Spray a 9×13 pan liberally with cooking spray.
  • In a shallow dish, whisk together mayo and mustard. Set aside.
  • In another dish, mix together bread crumbs, unsweetened coconut, nuts, and brown sugar. Set aside.
  • Salt and pepper fish fillets and coat with mayo/mustard sauce. When coated, place fillets in the coconut crumb mixture, pressing if needed to make the mixture stick to the fish.
  • Place fish in prepared dish and bake for 20 minutes or until it flakes easily with a fork; flip fish over halfway through cooking.
  • Serve alongside pineapple salsa. Enjoy! (Serving size: 3 ounces fish; 1/4 cup salsa).
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Nutrition

Calories: 267kcal | Carbohydrates: 23g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 355mg | Fiber: 2g | Sugar: 14g

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