Coconut and Panko Crusted White Fish with Pineapple Salsa and Creamy Avocado Sauce

This recipe is fantastic with Halibut, Cod, or any similar thick mild-flavored white fish. It is fantastic served with sweet and salty coconut rice! A great recipe for this rice can be found here.

Makes 2-3 Servings

Prep Time: 20 minutes

Total Cook Time: 30 minutes

Ingredients:

For the Fish

• 1 lb. Halibut, skin removed, cut into 4 filets (or any similar thick mild-flavored white fish)

• Juice of 1 lime

• salt

• freshly ground black pepper

• 1 c all-purpose flour (almond flour can be used as a substitute)

• 2 eggs, beaten

• 1 c panko

• 1 c flaked coconut, unsweetened

• Vegetable oil

For the Pineapple Salsa

• 1/2 c pineapple, diced

• 1 Tbsp red onion, diced

• 1/4 c red bell pepper, diced

• 1 Tbsp fresh lime juice

• 1/2 Tbsp fresh cilantro

• 1/4 tsp salt

For the Creamy Avocado Sauce

• 1 avocado

• Juice of 1/2 lime

• 3-4 sprigs of fresh cilantro (stems included)

• 1/2 tsp kosher salt

• 1/2 c filtered water

Instructions:

1. In a medium sized bowl, add fish filets, juice of 1 lime, and a pinch of salt and pepper. Stir lightly and marinate fish for 10 minutes. Do not marinate longer as the fish can begin to cook in the acidity of the lime juice.

2. While fish is marinating, get three shallow bowls ready for the breading process. In the first bowl, mix flour with 1/2 tsp salt and 1/4 tsp pepper. In the second bowl, beat two eggs with 1/2 tsp salt and 1/4 tsp pepper. And in the third bowl, mix panko with flaked coconut, 1/2 tsp salt, and 1/4 tsp pepper. Seasoning each step with salt and pepper will ensure that the fish is properly seasoned in the end.

3. Pat fish dry with paper towels. Dip in flour, shake off excess, then dip in the egg mixture and coat entire fish filet. Move fish to the bowl with panko and coconut and top with breading mixture. Press the breading into the fish to ensure it adheres. Set aside.

4. Heat a large skillet to medium heat and add enough vegetable oil to coat the bottom with about 1 inch of oil. Once hot, add fish and cook until browned, about 4 minutes. Flip and cook for another 4 minutes. Fish is done when the internal temperature reaches 145*F, and flakes with a fork. Remove fish from pan and place on a paper towel lined plate. Season with flaky salt.

5. Mix ingredients for pineapple salsa in a small bowl and set aside.

6. In a blender, add ingredients for creamy avocado sauce. Blend until smooth.

7. Serve fish topped with pineapple salsa and creamy avocado sauce on the side.

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