This coconut crusted cod served with mango salsa and jerk rice is a vibrant and delicious dish bursting with tropical flavors. The cod fillets are coated in a crunchy mixture of coconut flakes, creating a crispy and golden crust when fried to perfection. The mango salsa adds a refreshing touch with its sweet and tangy flavors, combining ripe mango, sweet pepper, red onion, cilantro, and lime juice. Served alongside spicy jerk rice, seasoned with a blend of aromatic spices, this dish offers a delightful balance of textures and tastes that transport you to a tropical paradise.
This recipe may contain affiliate links. Please read disclosure policies here.
This recipe may contain affiliate links. Please read disclosure policies here.
INSTRUCTIONS
INGREDIENTS
• 4 cod fillets
• 1 cup unsweetened coconut flakes
• 2.5 cups coconut milk
• 1/2 cup of water
• 1/4 cup all-purpose flour
• 1 cup long-grain white rice
• Seasonings of your choice
• Vegetable oil for frying
• 1 cup long-grain white rice
• 1 ripe mango, diced
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 jalapeño pepper, seeds removed and finely chopped (optional)
• 2 tablespoons fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons of mango butter (optional, for additional sweetness)
• 1/3 cup of coconut water
Items to cook with!
• Bowls
• Non-stick Frying Skillet and Saucepan
• Measuring Spoons and Cups
• Knife/Vegetable Cutter
• Gripped Cutting Board
• Spatula and Stirring Spoons
• Skewer Sticks
PREPARATION AND COOKING
Total Time: 50 Mins
➊ In one bowl, combine the flour, coconut milk and a tablespoon of jerk seasoning. In a second bowl, place a generous amount of coconut flakes
➋ Season the cod and place on skewer sticks. Dredge each fillet in the flour mixture, shaking off any excess. Press the cod fillets into the coconut flake mixture, coating them evenly on both sides.
➌ In a large skillet, heat vegetable oil over medium-high heat. Add the coated cod fillets and cook for about 2-3 minutes on each side until golden brown.
➍ In a saucepan, combine the rice, coconut milk, water, jerk seasoning, and some vegetable oil. Stir well to combine.
➎ Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed. Remove the saucepan from the heat and let the rice sit covered for 5 minutes. Fluff the rice with a fork before serving.
➏ For the Salsa - In a bowl, combine the diced mango, red onion, jalapeño pepper (optional), cilantro, and lime juice. Mix well to combine. Adjust the seasoning to taste. Add this mixture to a non stick pan, and occasionally stir in the mango butter and 1/2 cup of coconut water till evenly blended into a sauce.
➐ Place a scoop of jerk rice on each plate. Top it with a coconut flake-crusted cod fillet. Spoon some mango salsa over the cod fillet or serve it on the side as a refreshing accompaniment.
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