To toast coconut, in a skillet, heat coconut over low-medium heat and stir, cooking for about 4 to 5 minutes, or until toasted.
Servings and Ingredients
|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|
Things To Grab
- 2 large skillets
- Meat thermometer
- Small bowl
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.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 55mg
- Sodium: 350mg
- Total Carbohydrates: 12g
- Protein: 19g