COCONUT BASA WITH STRAWBERRY JALAPEÑO SALSA
As soon as strawberry season hit and I was able to scrounge up some of these gems that were both local and organic, I couldn't resist dicing them into a fresh strawberry salsa. With the bright combination of strawberries and fresh cilantro and lime, this salsa makes a great side to any meal. I decided to pair mine with a coconut crusted basa, both high in protein and healthy fats.
MAKES 2 SERVINGS
2 large basa fillets
1/2 c. coconut flour
1/2 tsp. sea salt
1 egg, whisked
1 c. unsweetened shredded coconut
coconut oil, for brushing
1 c. strawberries, chopped
1/4 small red onion, finely chopped
1/2 jalapeno pepper, finely chopped
1/2 c. fresh cilantro, minced
juice of 1 lime
1/2 tsp. sea salt
1. Preheat oven to 400 degrees F. Line a baking pan with aluminum foil. Grease the pan with coconut oil.
2. Thaw fish, if frozen. Rinse fish, and pat dry with paper towels.
3. In a small bowl, combine the coconut flour and sea salt. In a separate bowl, add the egg and lightly beat with a fork. In a third bowl, add the shredded coconut.
4. Start by dipping each fillet in the coconut flour mixture, then the egg mixture, followed by the coconut. Cover each piece of fish completely in the coconut mixture and press lightly, so the coating adheres. Once coated, gently place each piece of fish on the prepared baking pan. Brush each piece of fish lightly with coconut oil (this makes the crust extra crispy!).
5. Bake fish for 18 to 20 minutes or until coconut crust is lightly golden brown and the fish is fully cooked.
6. Meanwhile, in a medium bowl, combine the strawberries, onion, jalapeño, cilantro, lime juice, and sea salt. Chill until the fish is ready.
7. Once the fish is cooked, remove from the oven and serve with fresh strawberry salsa.