To toast coconut, in a skillet, heat coconut over low-medium heat and stir, cooking for about 4 to 5 minutes, or until toasted.
Recipe
Main Dish
Toasted Coconut Cod with Pomegranate Salsa
Primary Media
Servings and Ingredients
Ingredients
Serves 4
Quantity | Ingredient | Add |
---|---|---|
⅓ c. Hy-Vee shredded coconut | ||
1 lbs. cod fillets, thawed if frozen | ||
Hy-Vee salt, to taste | ||
Hy-Vee ground black pepper, to taste | ||
2 tbsp. Hy-Vee lemon juice | ||
3 tbsp. coconut oil | ||
1 medium tomato, chopped | ||
½ medium red onion, finely diced | ||
½ c. pomegranate arils | ||
¼ c. fresh cilantro, chopped | ||
½ lime, juiced | ||
½ orange, juiced |
Things To Grab
- 2 large skillets
- Spatula
- Meat thermometer
- Small bowl
Directions
Season cod on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add cod and cook until the edges are opaque, about 3 to 4 minutes. Using a spatula, gently flip the fish. Immediately cover fish with toasted coconut mixture and continue to cook until fish is easily flaked with a fork (145 degrees).
- For salsa, combine tomato, red onion, pomegranate arils, cilantro, lime juice and orange juice. Serve cod topped with salsa.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 350mg
- Total Carbohydrates: 12g
- Protein: 19g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 30%
0%
Iron 2%
0%
Calcium 2%