Delicious and PACKED with flavour!
1 1/2 cups coconut flour
1 lime, juiced
1 1/2 tsp ginger powder
1/4 tsp salt
2 cups coconut milk
1 cup coconut flakes, finely shredded
1 1/2 lbs WILD cod fillet, deboned and cut into 2 inch strips
2 tbsp coconut oil
3 green mangos, diced
1 red bell better, chopped
1/2 cup fresh cilantro, chopped
1 jalapeno, minced
Combine flour, ginger, and salt on plate. Place coconut milk in shallow bowl and shredded coconut in another.
Dip fillets into milk, then flour mixture, back into milk and then into coconut coating the strips evenly.
Heat skillet on high heat. Saute 5 minutes per side or until firm
Combine mangos, red pepper, red onion, cilantro, jalepeno and lime juice and mix well.
Serve cod topped with mango salsa