Coconut-crusted snapper
Coconut-Crusted Snapper with Zesty Lime Dressing
A light, crispy snapper fillet coated with organic shredded coconut, pan-seared to golden perfection and drizzled with a zesty lime dressing.
Ingredients (Serves 2-3)
🔹 For the Snapper:
- 2 snapper fillets (or any firm white fish)
- ½ cup Kokonati Organic Shredded Coconut
- ¼ cup Kokonati Organic Coconut Flour
- 1 egg, beaten
- ½ tsp Himalayan Pink salt
- ½ tsp Heirloom black pepper
- ½ tsp smoked paprika (optional)
- ¼ tsp garlic powder
- 2 tbsp Kokonati Organic Virgin Coconut Oil (for frying)
🔹 For the Zesty Lime Dressing:
- 2 tbsp Kokonati Organic King Coconut Water
- 1 tbsp lime juice
- 1 tsp grated lime rind
- 1 tsp Kokonati Organic Coconut Nectar
- 1 tbsp Kokonati Organic Amino Glaze
- 1 tbsp Kokonati Organic Coconut Milk (optional for a creamy texture)
Instructions
1️⃣ Prepare the Coating:
- In a shallow bowl, mix Kokonati Shredded Coconut, Coconut Flour, salt, pepper, smoked paprika, and garlic powder.
- In another bowl, beat the egg.
2️⃣ Coat the Snapper:
- Dip each snapper fillet in the beaten egg, then coat evenly with the coconut mixture.
- Press gently to make sure the coating sticks.
3️⃣ Pan-Sear the Fish:
- Heat Kokonati Virgin Coconut Oil in a pan over medium heat.
- Cook each fillet for about 3-4 minutes per side until golden brown and crispy.
4️⃣ Prepare the Dressing:
- In a small bowl, whisk together King Coconut Water, lime juice, coconut nectar, amino glaze, lime rind, and coconut milk.
5️⃣ Serve & Enjoy:
- Drizzle the dressing over the crispy coconut snapper.
- Serve with a side of steamed vegetables or a fresh tropical salad!