How to Make Perfect Coconut crusted cod with honey lemon aioli

Coconut crusted cod with honey lemon aioli. Heat Olive oil in pan on medium. Soak cod filets in egg wash. Serve with Mango Aioli and your favorite rice or couscous.

All Reviews for Baked Salmon with Coconut Crust. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. A simple baked coconut crusted cod recipe made with coconut, panko crumbs, fresh lime juice, and honey. You can have Coconut crusted cod with honey lemon aioli using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Coconut crusted cod with honey lemon aioli

1. Prepare 2 of cod filets.
2. Prepare 1 cup of coconut flakes. unsweetened.
3. It's 1/2 cup of olive oil.
4. Prepare 1/2 cup of cornstarch.
5. Prepare 1 tsp of cayenne pepper.
6. You need 1 tsp of coarse sea salt.
7. It's 1 of egg.
8. Prepare 1/2 cup of mayonnaise.
9. It's 1/4 cup of honey.
10. Prepare tsp of lemon juice.
11. Prepare 1 tsp of ground black pepper.

These lemon recipes are sweet and savory and perfect for spring! Delicious paleo tacos stuffed with melt in your mouth slaw, crispy coconut fish nuggets, and golden honey mustard sauce. Easy light gluten free summer meal. These beautiful tacos are stuffed with crispy baked golden nuggets of coconut crusted cod, a finely julienned slaw that melts in your mouth.

Coconut crusted cod with honey lemon aioli step by step

1. Heat Olive oil in pan on medium.
2. Soak cod filets in egg wash.
3. Add cayenne, salt, and pepper to cornstarch. Keep this in shallow dish..
4. Dredge egg soaked filets in cornstarch mixture then into egg wash again then into coconut. Reserve 2 tablespoons of coconut for aioli..
5. Place lightly into hot oil. Flip filets Browning each side. Once cooked on all four sides, place on paper bag to drain oil..
6. Make aioli. Combine mayo, lemon juice, honey and coconut..
7. Enjoy fish with a dollop of aioli..

In this recipe, we're giving cod fillets a sweet and savory kick with a flavorful sauce of honey, garlic, soy sauce and a touch of butter. We're serving the fillets with sautéed bok choy and coconut rice—or rice cooked with sweet coconut milk, to infuse the grains. In one bowl, Combine Panko, garlic, and lemon zest and set aside. Grilling intensifies their wonderful flavor and the lemony aioli is the perfect companion l panningtheglobe.com. Serve the artichokes with lemon aioli, for dipping the leaves.