Crispy fish is for sure one of my favorite summertime meals. The freshness of the fish, fresh squeezed lime juice, and summertime sunshine all add up to perfection. This crispy cod is coated in a crunchy coconut mixture. Of course, we use a gluten-free substitution for breadcrumbs and use brown rice cereal instead. It adds the same crunch but no guilt! The spices and coconut give it that sweet, spicy kick that is so delicious!
Photo Credit: Lively Table Photo Credit: Lively Table
Ingredients: 3/4 cup shredded unsweetened coconut 1/2 cup crispy brown rice cereal 1 tsp garlic powder 1 tsp cumin 1/2 tsp chili powder Juice of 1 lime 4 cod filets To serve (all optional): lettuce cups 1 small avocado, diced fresh jalapeño slaw of some sort lime   Instructions: Preheat oven to 350°F. Line a baking sheet with foil or parchment. Mix together all ingredients except the fish (obviously) and the lime juice. Set aside mixture. Squeeze lime juice over fish and then coat with the coconut mixture. Place on lined baking sheet. Bake for 15-20 minutes, depending on thickness of the fish. Broil for the last minute to get the coconut nice and brown. Remove from oven and assemble toppings and serve!