4 fish fillets (snapper, garfish, mulloway)
1/3 cup olive oil
3 tablespoons coconut oil
1 lime, grate skin, then squeeze for juice
1 lemon
1 bunch coriander, chopped finely
Splash of tamari or soy sauce
Sea Salt and Cracked Pepper
Place fillets in shallow glass dish. Mix all other ingredients together, pour over fillets and let stand for 10 minutes. Flip fillets and recoat if necessary. Let stand 10 more minutes. Remove fillets and coat in shredded coconut. Heat olive oil or coconut oil in pan, add fish and cook each side for 3-5 minutes until crisp and golden. Remove and drain on paper towel. Serve with rice & avocado salad (avocado, cucumber & tomato diced with splash of olive oil, lemon, garlic and salt & pepper to taste).
Serves 4
5 minute prep
20 minute wait
10 minute cook
1/3 cup olive oil
3 tablespoons coconut oil
1 lime, grate skin, then squeeze for juice
1 lemon
1 bunch coriander, chopped finely
Splash of tamari or soy sauce
Sea Salt and Cracked Pepper
Place fillets in shallow glass dish. Mix all other ingredients together, pour over fillets and let stand for 10 minutes. Flip fillets and recoat if necessary. Let stand 10 more minutes. Remove fillets and coat in shredded coconut. Heat olive oil or coconut oil in pan, add fish and cook each side for 3-5 minutes until crisp and golden. Remove and drain on paper towel. Serve with rice & avocado salad (avocado, cucumber & tomato diced with splash of olive oil, lemon, garlic and salt & pepper to taste).
Serves 4
5 minute prep
20 minute wait
10 minute cook
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