We have another summery recipe for you today! We’re back with more peaches and tomatoes (never enough!) but the star of the show today is the coconut cod. It’s like something you might order on a tropical resort vacation, except that you can make it yourself! Give it a try for an easy 30 minute dinner.
1 medium peach, finely diced
1 medium tomato, finely diced
Half of a bell pepper, finely diced (we used a yellow pepper)
Half of a small onion, finely diced
Juice of half a lime
Up to 1 small jalapeño, very finely diced (optional)
Small handful of cilantro, chopped (optional)
Combine all salsa ingredients and add salt and pepper to taste. Stir well.
Coconut Almond Cod
1 pound cod fillets, about 1 inch thick (halibut would also work well here)
1/4 cup full fat coconut milk (from a can)
1/4 cup finely shredded unsweetened coconut
1/4 cup almond meal or flour
Pinch of cayenne pepper
Preheat oven to 400 degrees. Dry cod with paper towels and sprinkle a little salt on both sides. Cover a rimmed baking sheet with aluminium foil.
Pour the coconut milk on a rimmed plate. Place the cod in the coconut milk, turning to coat, and let sit for a couple of minutes. Combine shredded coconut, almond meal, and cayenne on another rimmed plate and mix well. Dip cod into coconut almond mixture to coat on all sides and place on prepared baking sheet.
Bake 12-18 minutes until fish flakes easily. (It will read 140 degrees on an instant read thermometer when done.) Optional step: place under the broiler for 1-2 minutes to brown the breading. Top with Peach salsa and serve immediately.