Thursday, September 19, 2013

Paleo Lime & Coconut-Encrusted Cod

This is a technique that would work with different kinds of fish and even chicken. I used some cod that I cut into chunks, since I planned on serving it over a salad. You could also use whole filets, which would also make the breading process quicker.

I've been doing an elimination diet this week so didn't use eggs to adhere the coating. If you want a crisper result, I would suggest dipping the fish in beaten egg prior to dredging in the coconut mixture.

Also, when I bread things I find it best to do it in batches, adding a bit of the dry coating at a time so it doesn't all clump up. You might need to supplement with more dry ingredients than I've listed below, depending on the amount of your fish and how well it sticks.
Paleo Lime & Coconut-Encrusted Cod

1 lb. cod or other firm white fish (I cut into chunks)
salt & pepper
1 tbs. garlic powder
zest of one lime
1/2 cup almond meal or flour
1/2 cup coconut flour
1/2 cup shredded unsweetened coconut
1/2 cup coconut milk
juice of one lime

Preheat oven to 350.

Pat fish dry and season with salt and pepper.

Mix garlic powder, lime zest, almond meal, coconut flour and shredded coconut in a shallow bowl or rimmed plate.

Pour coconut milk and lime juice into a second container.

Dip fish into coconut milk mixture, allowing excess to drip off. Dredge in dry mixture, patting on coating to stick. Place on a greased baking sheet.

Bake fish for 15-20 minutes or until cooked through and coating is beginning to turn golden.

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