Coconut Crusted Fish with Cilanto Lime Dipping Sauce

I did this with Sole.  Sole is one of my least favorite fishes and this made it quite tasty.  It would be even better with a firm flaky fish such as Cod or Mahi mahi.  I didn’t really measure, so amounts are approx.

The fish:

  • 8 Sole Fillets (2 per person)
  • 1/2 cup coconut flour, season well with your favorite Epicure Sea Salt & Pepper
  • 1/2 cup coconut milk (if yours is thick add some water)
  • 1 cup fine shredded coconut (unsweetened of course), seasoned with 1 Tbsp of Epicure’s Seafood & Fish 
  • Coconut Oil for pan frying
Ready to coconut coat my fish!

Ready to coconut coat my fish!

Dredge your fish in coconut flour, dip it in the coconut milk and then coat with the coconut.  Lay in your Eclipse frying pan with a Tbsp or so of Coconut oil and cook until golden brown and cooked through.

Dipping Sauce, combine the following:

  • 1/2 cup Paleo Mayo
  • Squeeze of Lime Juice
  • Small handful of Cilantro, Chopped
  • A nice pinch of Epicure’s Cinco Pepper (if you like a little heat)
Cilantro Lime Dipping Sauce

Cilantro Lime Dipping Sauce