Monday, May 9, 2011

Tropical Cod with Mango Relish

IMG_7650This recipe kind of came together over a few meals. First I did the relish just scrounging things that were about to go bad in the fridge... it was so tasty, I've made it a few times since over broiled fish. But frankly, the fish was a wee bit bland, so today I got the idea to do a coconut crust... oh man it's tasty! And so easy!

As is it serves 2-3, but obviously if you doubled it to serve 6 you'd use up the whole avocado & mango. It comes to about 100mg sodium per serving.

Tropical Cod with Mango Relish

1/2 of a medium mango
1/2 of an avocado
1/2 tablespoon minced red onion
1 tablespoon chopped cilantro
1 tablespoon lime or lemon juice

3/4-1 pound cod or another mild white fish
1 whole egg
1/2 cup shredded dried coconut (unsweetened)
Coconut oil for frying

Cut the mango and avocado into roughly 1/4" chunks. Mix them with the red onion, cilantro and lime juice. Set aside so the flavors can meld.

Heat a small amount of oil to a medium high heat. Divide the cod into a reasonable size pieces. Whip up the egg with a fork and spread the shredded coconut on a small plate. Dip the cod first into the egg and then coat on both sides with the coconut. Fry the fish on both sides until lightly browned and the fish flakes in the middle. Serve with the mango relish over the top.


  1. This sounds like the perfect summer dinner to me!

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