Asian Coconut Crusted Cod that Takes Minutes to Prepare

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This coconut crusted cod is a naturally dairy-free, gluten-free, and egg-free main dish that’s flavorful and so quick to prepare and cook. But I recommend planning ahead just a bit, since it does need to marinate for optimum flavor. I’ve let it marinate for as little as 2 hours and up to 2 days with good results. Pair it with freshly steamed vegetables and white or brown rice for a complete meal. If you’re following a keto diet, cauliflower rice is also a great option!

Asian Coconut Crusted Cod Recipe - dairy-free, gluten-free, nut-free, and peanut-free - easy entree that can also suit keto diets.

Special Diet Notes: Asian Coconut Crusted Cod

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, and peanut-free. This recipe is also a suitable entrée for many keto diets.

Asian Coconut Crusted Cod
 
Prep time
Cook time
Total time
 
Please note that the Prep time is hands on time only. This is a great make ahead dish, since the fish needs some time to marinate.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 2 tablespoon soy sauce or gluten-free tamari
  • 2 tablespoon rice wine (sake or mirin)
  • 2 tablespoon fresh lime juice
  • ½ teaspoon ground coriander
  • Freshly ground black pepper
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1 (3/4-inch) piece ginger, peeled and minced
  • ½ fresh red serrano chile pepper, stems and seeds removed, minced
  • 1½ pounds cod fish fillets (about 8 thin fillets; can sub sole or another thin white fish)
  • ⅔ cup unsweetened shredded coconut
  • 3 tablespoon oil
Instructions
  1. In a small bowl, whisk together the soy sauce, rice wine, lime juice, ground coriander, and pepper. Stir in the shallot, garlic, ginger, and serrano pepper.
  2. Lay the fish fillets side by side in a large dish, pour the marinade over the top and cover. Let the fish fillets marinate in the refrigerator for at least 2 hours or overnight.
  3. When ready to cook, dredge the fillets in the coconut.
  4. Heat the oil in a large skillet over medium to medium-high heat. Add the fillets and fry for 2 minutes. Carefully flip and fry for 2 minutes, or until the fish is just cooked through.
Nutrition Information
Serving size: 2 fish fillets (1/4 recipe) Calories: 339 Fat: 19.7g Saturated fat: 9.2g Carbohydrates: 10.2g Sugar: 3.3g Sodium: 642mg Fiber: 2g Protein: 31.8g

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About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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