Recipes/ Plantain-crusted cod with coconut rice

Plantain-crusted cod with coconut rice

Prep Time

Cooking Time

Servings

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Step 1

Prepare rice as label directs using coconut water instead of water. Makes about 4 cups.

Step 2

In food processor, process plantain chips and crushed red pepper 1 minute or to coarse crumbs. Transfer crumbs to wide, shallow dish. In small bowl, whisk egg; brush over both sides of cod fillets. Dredge both sides of cod in crumbs, patting lightly so crumbs adhere.

Step 3

In medium bowl, toss bell pepper, jalapeño pepper, cilantro, onions, lime juice and salt. Makes about 1 cup.

Step 4

In large skillet, heat oil over medium-high heat. Add cod; cook 8 minutes or until browned and crisp, and internal temperature reaches 145°, turning once. Serve cod over rice topped with bell pepper mixture garnished with lime wedges and coconut chips, if desired.

Nutrition Info

Approximate nutritional values per serving (1 fillet, 1 cup rice, 1/4 cup pepper mixture): 788 Calories, 36g Fat, 8g Saturated Fat, 84mg Cholesterol, 895mg Sodium, 80g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 33g Protein

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Ingredients

1 1/2 cups SE Grocers long grain white rice 3 cups coconut water 2 cups coarsely crushed SE Grocers plantain chips 1 SE Grocers Naturally Better cage free brown egg 4 (5-ounce) cod fillets, skin removed 1 red bell pepper, halved and finely chopped 1/2 jalapeño pepper, seeded and finely chopped 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced green onions 1 tablespoon fresh lime juice plus additional lime wedges for garnish (optional) 1/2 teaspoon SE Grocers coarse sea salt 3 tablespoons avocado oil Toasted coconut chips for garnish (optional)

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