COCONUT CRUSTED HADDOCK WITH MANGO SALSA

Coconut Crusted Haddock with Mango Salsa

HADDOCK

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  • 8 Frozen Haddock Fillets, Thawed
  • 2 Egg Whites
  • 1Cup Unsweetened Coconut Shredded
  • 3 Pieces Sprouted Grain bread
  • 1/4 Tsp Cayenne Pepper
  • Salt and pepper

SALSA

  • 1/2 Lime, Juiced
  • 1 Mango seeded & chopped
  • 1 Red pepper seeded and chopped
  • 1/2 Red Onion, Diced
  • S&P

DIRECTIONS 

  1. Preheat oven to 425 degrees
  2. Spray pan or pan with tin foil with cooking spray
  3. Toast bread slices in oven or toaster, and then add to food professor with shredded coconut
  4. Add cayenne and desired amount of salt and pepper to breadcrumb/coconut mix. Add this mixture to large bowl
  5. In another large bowl, add egg whites
  6. Coat each fish fillet in egg and then coconut mixture.
  7. Line fish along pan, then bake for 18-20 minutes.
  8. While fish is cooking, add all salsa ingredients together. Top each haddock piece with salsa!

 

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