Serves 2-3
Prep and cook time:40 minutes
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Macadamia Coconut Filet!
This is amazingly easy to make and will impress! It looks and tastes like you spent way more time preparing than the quick 20 minutes required.
The first step, is choosing the right fish. Living in California, I’m often privy to fresh black cod (sablefish) which is a cross between a sea bass and halibut in texture and flavor. It’s wonderfully delicate, soft, buttery and won’t wreak havoc on your budget. If black cod is not available, I usually turn to frozen wild caught Alaskan cod, also very inexpensive. Halibut will work too but is a much drier fish.
1 lb of fish (black cod, alaskan cod, halibut)
3/4 cup macadamia nuts
1/2 cup unsweetened coconut flakes
1/4 tsp Real Salt
2 Tbsp organic mayonnaise
1 -2 Tbsp coconut oil (optional)
4 lime wedges
Turn oven to 375 degrees. Pulse nuts in a food processor until fairly fine and crumbly-do not over process or you’ll get nut butter (or chop by hand). Add the salt and coconut flakes and pulse a bit more. Pour this mixture onto a plate.
Rinse fish and pat dry. Spread mayonnaise on both sides of the fish. Pat the nut and coconut mixture onto both sides of the fish. Place the fish on a shallow baking dish lined with foil or parchment paper (I prefer this). Drizzle with warm liquid coconut oil. If you’d like to try for a crispier texture on the underside of the fish, try placing the parchment paper directly on the oven rack. If you use this method, be careful when drizzling the coconut oil on top.
Bake for about 20-25 minutes (depends on thickness of fish) until the middle is opaque, not translucent.
Squeeze a bit of lime on top and serve. If you’d like a bit of extra flavor and color try adding the Mango Salsa below.
Mango Salsa (optional)
1 mango cubed
1/2 red onion, chopped
1/4 cup fresh cilantro,chopped
pinch of salt
generous squeeze of lime
Mix all this together and serve.