About an Hour
Coconut Crusted Cod with Mango Chutney
- 4 fresh cod filets
- ½ c shredded coconut, toasted
- ¼ tsp salt
- 10 cracks fresh black pepper
- ½ tsp garlic granules
- Drizzle of olive oil
- 4 c salad greens
- 1 plum, sliced
- ¼ English cucumber, cubed
- ¼ white onion, thinly sliced
- Drizzle of berry vinegar, to dress salads
- Drizzle of olive oil, to dress salads
- 1 tsp coconut oil
- 1 clove garlic, minced
- 1” fresh ginger, minced
- ¼ white onion, chopped small
- 1 mango, cubed
- 3 tbsp natural sugar
- 2 tbsp vinegar
- ¼ tsp mustard powder
- ¼ tsp chili flakes (more if you like!)
- genrerous pinch of cinnamon
- 1/8 tsp nutmeg
- Pinch of salt
- Splash of water
Step by Step Instructions
Before we jump in – let’s get the coconut toasted so that it makes a nice crisp coating for the cod. Place the coconut into a dry (no oil) heavy skillet over medium to medium high heat. Give the pan a good shake to distribute the coconut in a single layer, and then stir and turn the coconut until it is golden brown. This will take about 5 minutes. Keep stirring the coconut so that it does not burn. When it’s done remove it to a small bowl and set aside.
In the same pan that you used to toast the coconut melt the coconut oil over medium heat and sauté the onion, garlic and ginger until the onions begin to soften.
Once the onions are on the go place the mango, vinegar, sugar, cinnamon, nutmeg, chili flakes, mustard powder, a splash of water, and a pinch of salt into a heavy bottom pot and stir to combine.
When the onions, garlic, and ginger are done add them to the pot with the mango mix. Bring everything to a boil for about 5 minutes, then reduce the heat to medium low, let it simmer for about 30 minutes then maintain low heat until the fish is done. There may be some large chunks of mango remaining in the chutney – you can use a wooden spoon to mash them if you like, or leave it a little chunky. I prefer it a little chunky!
Set the oven to 350.
In a small bowl mix the shredded coconut with salt, pepper, and garlic granules then pour the mixture onto a small plate. Place cod filets into a small bowl with a drizzle of olive oil and use your hands to toss the filets in the bowl until they are lightly coated in oil. Press both sides of each filet into the shredded coconut then place them on a parchment lined baking sheet and pop them into the oven for about 20 minutes, until they are golden brown (cooking time will vary depending on the thickness of the filets).
While the fish is in the oven, prepare your salads. Divide the greens over 4 plates. Top with plum slices, cucumber, and onion. Set aside.
When the fish is done place a filet on each plate and top with mango chutney. Drizzle a little oil and vinegar over each salad, then sit down and enjoy all the beautiful fresh flavors that you have pulled together with this amazing dinner!