Exquisite Paleo Sri Lankan Snack: Coconut-Crusted Fish Bites with Spicy Mango Salsa

Allergens

Fish, Eggs, Coconut

Ingredients

• 1 lb firm white fish fillets (tilapia or cod)
• 1 cup unsweetened shredded coconut
• 2 eggs
• 1/2 cup almond flour
• 1 ripe mango, diced
• 1 red bell pepper, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon coconut oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cut fish fillets into bite sized pieces. Season with salt and pepper.
3. In a shallow dish, beat the eggs. In another dish, spread the almond flour. In a third dish, place the shredded coconut.
4. Dip each fish piece in the egg, then coat with almond flour, followed by the shredded coconut, pressing gently to adhere. Place on prepared baking sheet.
5. Bake for 12 15 minutes or until golden brown and cooked through.
6. In a mixing bowl, combine mango, bell pepper, cilantro, lime juice, salt, and pepper. Gently toss to combine.
7. Serve fish bites warm with the spicy mango salsa on the side.

Chef’s Insight

Use fresh, ripe mangoes for the best flavor in the salsa.

Notes

Serve with a side of steamed vegetables for a complete meal.