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

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)