½large red bell pepperseeded, ribs removed, and diced
1-2serrano pepperseeded, ribs removed, and very finely diced
juice of 1/2 lime
zest of 1/2 lime
1tspextra virgin olive oil
pinchfresh cracked pepper
Heat oven to 400F.
Add enough water to the coconut milk to make 2 cups total liquid. Add to a medium saucepan and bring to a boil. Add the rice, stir, cover, and reduce heat to low. Cook 15-18 minutes until all the liquid is absorbed. Fluff with a fork and add salt and pepper to taste (pinch of pepper should do it, but this will definitely need salt ..like half a teaspoon at least). Set aside.
Toss all salsa ingredients together and chill until ready to serve.
Take the cod pieces and season with salt, pepper, and Old Bay. In a small bowl, combine the egg with 1 tablespoon water to make an egg wash. Separately, combine the panko breadcrumbs and shredded coconut on a large plate.
In a large, nonstick saute pan, heat the olive oil and butter on medium-high heat until the butter starts to bubble. One by one, dip a piece of cod in the egg, drain off excess, then put it in the panko-coconut mixture to coat pressing the crumbs in to coat evenly. Add the fish to the heated pan. Cook until golden on one side, flip, and repeat on the other side. Transfer to a bake sheet sprayed with cooking spray.
Put bake sheet with the fish into the oven to finish cooking until they flake easily with a fork (4-5 minutes). If your fish is thin, this may not be necessary - they'll cook through on the stove top. But if the fish is an inch thick or more, finish it off in the oven. Serve over a bed of rice topped with Pineapple Salsa. Yields: 4 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.