This recipe was a request by one of our teen chefs at work. She’s the first to complete our teen program, which requires that all of our teen volunteers take command of the kitchen and become a mentor chef for new teen volunteers. Once they can do that, have volunteered for us for at least one year, and have completed our kitchen and garden curriculum, they receive a chef coat with their name embroidered on it.
Last week, we awarded our first teen with her own chef coat, and since she is a serious foodie who now dons a chef coat, I asked her what dishes she would like to see on the menu this week. She chose stuffed zucchini, Thai salad, Indian curry and cod with mango salsa. What a killer menu. Thanks for your hard work and inspiration, girl!
You could use organic store bought coconut milk to make this recipe even faster to execute, red onion in place of radish, and any other white fish you have on hand.
Using organic ingredients is best for maximum health benefits, but it’s difficult to shop 100% organic, so I recommend you at least get processed foods and produce that’s on the dirty dozen list in organic.
COCONUT CRUSTED COD WITH MANGO SALSA
(c=cup; t=teaspoon; T=tablespoon)
1 small ripe avocado, diced
2 T finely diced locally grown radish
1 medium ripe mango, skins removed and diced
1 lime, juiced
Minced mint to taste
½ c organic finely shredded dried coconut
1 t organic onion powder
1 t organic garlic powder
1/2 c homemade organic coconut milk (2 T organic dried coconut + 1/2 c boiled filtered water, blended & strained)
Four ounce wild caught cod fillets
2 T organic unrefined coconut oil, melted
Cilantro leaves for garnish
Sea salt and black pepper to taste
1.) Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
2.) Mix the first four ingredients in a large mixing bowl and season to taste with salt, pepper, and freshly chopped mint. Set aside.
3.) In a shallow baking dish, mix the coconut, onion powder, and garlic powder. In a separate shallow baking dish, pour the homemade coconut milk.
4.) Season fish generously with salt and pepper, then coat evenly in the coconut milk.
5.) Dredge in the shredded coconut mixture, and arrange evenly on the parchment paper lined baking sheet.
6.) Drizzle with melted coconut oil and bake until lightly golden brown on the outside and white and flaky on the inside (about 15 minutes).
7.) Serve with mango salsa and garnish with cilantro leaves.
Recipe copyrighted by Laura Rodriguez.
What’s cookin’ in your house today???!