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PinDescription
This fresh tropical recipe is kid friendly and tasty. Coconut crusted fish sticks make the perfect finger food and the sweet and tangy sauce is great for dipping.
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Ingredients
- 1 1/2 lbs cod
- 3 T almond meal
- 1/3 c fine shredded coconut
- 1 T minced parsley
- 1 t paprika
- Sea salt and pepper to taste
Piña Colada Sauce
- 1/2 cup fresh pineapple chopped
- 1 T coconut shreds
- 1 cup goat yogurt (plain or vanilla)
Instructions
- Preheat oven to 350 and cover baking sheet with parchment paper.
- In a large zip lock combine almond meal, coconut, parsley, paprika, sea salt and black pepper. Shake well to blend
- Slice cod into 1/2 inch slices.
- Drop a few pieces of sliced cod into bag at a time.
- Shake bag vigorously to coat fish and place on baking sheet. Continue until all cod is covered.
- Place in oven for 15-17 minutes or until flaky. Serve with piña colada sauce.
Piña Colada Sauce
- Place pineapple and coconut in food processor and blend until small chop
- Remove and place in bowl with yogurt and fold in.
