“Polynesian Lunch for Paleo Diet: Island Coconut-Crusted Fish with Pineapple Salsa”

Allergens

Fish (Fish), Eggs, Coconut, Almonds

Ingredients

• 1.5 lbs firm white fish fillets (e.g., cod, halibut, or snapper)
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 large eggs, beaten
• Salt and pepper, to taste
• 1/4 cup olive oil
• 2 cups fresh pineapple, chopped
• 1 small red onion, finely diced
• 1 jalapeno, seeded and finely diced
• Juice of 1 lime
• Fresh cilantro, chopped
• Toothpicks or skewers (optional)

Instructions

1. Prepare the fish: Rinse fillets under cold water and pat dry with paper towels. Season with salt and pepper to taste.
2. Set up a dredging station: In three shallow dishes, place the almond flour, beaten eggs, and shredded coconut in that order.
3. Dredge the fish: Coat each fillet in the almond flour, then dip into the egg mixture, and finally press into the coconut to evenly coat. Place on a tray and set aside.
4. Heat oil: In a large skillet or pan, heat olive oil over medium high heat until shimmering.
5. Cook the fish: Carefully place coated fillets in the hot oil and cook for 3 4 minutes per side, or until golden brown and cooked through. Remove from pan and place on paper towels to drain.
6. Prepare the salsa: In a bowl, combine pineapple, red onion, jalapeno, lime juice, and chopped cilantro. Toss well and season with salt and pepper to taste.
7. Assemble and serve: Place cooked fish fillets on a serving platter and top with a generous scoop of pineapple salsa. If desired, secure each fish salsa combo with a toothpick or skewer.

Chef’s Insight

To achieve the perfect coconut-crust, ensure the fillets are fully coated and cooked until golden brown. The contrast between the warm, flaky fish and cool, tangy salsa will create a delicious sensory experience.

Notes

Be sure to monitor the cooking time closely to prevent overcooking the fish. Serve with a refreshing tropical beverage for an authentic island experience.