- 1 large mango, peeled and diced
- 1 avocado, cubed
- 1/2 small red onion, diced
- 1 cucumber, diced
- 1 bunch cilantro, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
- 1 lime, juiced
- First prepare the mango salsa and set aside.
- Wash, dry, and debone the cod fillets.
- Combine the coconut flour, ginger powder and salt on a plate or shallow bowl. Place the coconut milk in another shallow bowl, as well as the shredded coconut. Dip the cod strips into the coconut milk, then the coconut flour mixture, back into the coconut milk, and finally into the shredded coconut, paying special attention to creating a thick breading.
- Heat the coconut oil in a large skillet on medium-high heat. When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout. Once the cod strips are in the pan, try not to fuss with them too much – because there is no egg in the breading, they are a little delicate.
- Serve with mango salsa.
- The mango salsa is absolutely delicious and can be used in any number of recipes: as a topping for meats, salads and grain-free wraps, as well as a dip for grain-free chips and crackers.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Courses
- Method: Stovetop
Keywords: paleo, aip, gaps, wahls, whole30, coconut crusted cod with mango salsa