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Coconut Cod with Pineapple Salsa
Ingredients
  • 1 cup basmati rice
  • 1 5.46 oz can coconut milk
  • kosher salt
  • fresh cracked pepper
  • 1 to 1-¼ lb fresh cod cut into 4 portions
  • Old Bay seasoning
  • 1 egg
  • ½ cup panko breadcrumbs
  • ¼ cup shredded coconut
  • 2 Tbs extra virgin olive oil
  • 2 Tbs unsalted butter
  • subheading: Pineapple Salsa:
  • 1 20 oz can pineapple tidbits, drained
  • ¼ cup red onion finely diced
  • ½ large red bell pepper seeded, ribs removed, and diced
  • 1 to 2 serrano pepper seeded, ribs removed, and very finely diced
  • juice of ½ lime
  • zest of ½ lime
  • 1 Tbs orange juice
  • 1 tsp extra virgin olive oil
  • pinch kosher salt
  • pinch fresh cracked pepper
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