Recipes/ Plantain-crusted cod with coconut rice

Plantain-crusted cod with coconut rice

Let's make it

Step 1
Prepare rice as label directs using coconut water instead of water. Makes about 4 cups.
Step 2
In food processor, process plantain chips and crushed red pepper 1 minute or to coarse crumbs. Transfer crumbs to wide, shallow dish. In small bowl, whisk egg; brush over both sides of cod fillets. Dredge both sides of cod in crumbs, patting lightly so crumbs adhere.
Step 3
In medium bowl, toss bell pepper, jalapeño pepper, cilantro, onions, lime juice and salt. Makes about 1 cup.
Step 4
In large skillet, heat oil over medium-high heat. Add cod; cook 8 minutes or until browned and crisp, and internal temperature reaches 145°, turning once. Serve cod over rice topped with bell pepper mixture garnished with lime wedges and coconut chips, if desired.

Nutrition Info

Approximate nutritional values per serving (1 fillet, 1 cup rice, 1/4 cup pepper mixture): 788 Calories, 36g Fat, 8g Saturated Fat, 84mg Cholesterol, 895mg Sodium, 80g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 33g Protein

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