This fresh tropical recipe is kid friendly and tasty. Coconut crusted fish sticks make the perfect finger food and the sweet and tangy sauce is great for dipping.
Ingredients
1½ lbs cod
3 T almond meal
⅓ c fine shredded coconut
1 T minced parsley
1 t paprika
Sea salt and pepper to taste
Piña Colada Sauce
½ cup fresh pineapple chopped
1 T coconut shreds
1 cup goat yogurt (plain or vanilla)
Instructions
Preheat oven to 350 and cover baking sheet with parchment paper.
In a large zip lock combine almond meal, coconut, parsley, paprika, sea salt and black pepper. Shake well to blend
Slice cod into ½ inch slices.
Drop a few pieces of sliced cod into bag at a time.
Shake bag vigorously to coat fish and place on baking sheet. Continue until all cod is covered.
Place in oven for 15-17 minutes or until flaky. Serve with piña colada sauce.
Piña Colada Sauce
Place pineapple and coconut in food processor and blend until small chop
Remove and place in bowl with yogurt and fold in.
Recipe by Marpe at https://www.marpewellness.com/recipes/coconut-fish-sticks/