Home | Categories | Seafood | Coconut Crusted Cod with Pineapple Salsa
Coconut Crusted Cod with Pineapple Salsa

Tropical Escape: Coconut Crusted Cod & Pineapple Salsa

Discover a Tropical Seafood Sensation

Embark on a culinary journey to the tropics with our latest creation, Coconut Crusted Cod with Pineapple Salsa. This dish is a symphony of flavors, textures, and aromas that will transport your taste buds to a beachside paradise. It's perfect for seafood lovers looking to add a tropical twist to their meal repertoire.

Why You'll Love It

Combining the mild, flaky texture of cod with the sweetness of coconut and tangy zest of pineapple salsa creates an irresistible dish. Whether you're hosting a dinner party or seeking to impress your family with a unique seafood meal, this recipe promises a delightful experience.

Perfect for Any Occasion

From summer gatherings to cozy winter dinners, Coconut Crusted Cod with Pineapple Salsa adapts to any season, offering a refreshing break from traditional seafood dishes. Its vibrant presentation and exotic flavors make it a standout dish that's sure to captivate everyone at the table.

Get ready to dive into a dish that's as visually appealing as it is delicious. Let's bring the essence of tropical paradise to your dinner table with this enchanting seafood creation.

Ingredients

  • 4 cod fillets
  • 1 cup shredded coconut
  • 1/2 cup panko breadcrumbs
  • 2 eggs, lightly beaten
  • Salt and pepper, to taste
  • 1 ripe pineapple, finely chopped
  • 1 red bell pepper, finely diced
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • 1 tablespoon olive oil

Мethod of preparation

Begin by preheating your oven to 400°F (200°C). In a shallow dish, mix the shredded coconut with panko breadcrumbs, adding salt and pepper for seasoning. Dip each cod fillet first in the beaten eggs, then coat thoroughly with the coconut-panko mixture. Arrange the fillets on a baking sheet lined with parchment paper, and drizzle with olive oil. Bake for 15-20 minutes, or until the coating is golden brown and the fish flakes easily with a fork.

While the cod is baking, prepare the pineapple salsa by combining chopped pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with salt and adjust to your liking. Mix well and set aside to let the flavors meld.

Once the cod is ready, serve it immediately, topped with a generous spoonful of the vibrant pineapple salsa. This dish pairs beautifully with a side of jasmine rice or quinoa for a complete tropical meal experience.

See also