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Category:Description
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.
Scale
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.