Coconut Fish w/ Island Salsa
It's about that time where we all just want to run away to a tropical island. Well, this is my attempt to bring that "island flavor" to you! You won't miss the added fat with the crunch cornflake and cocunut coating. Also, the salsa can be used on anything--including grilled meats! Is someone in your family not a fish eater? Sub in 1 lbs chicken!
4 , 4 oz filets of pollack (tilapia, code, haddock, etc all work too)
1 large egg
1 T skim milk
2 cups cornflake cereal, coursely crushed.
2 1/2 oz unsweetened, shredded coconut
1 packet splenda, or other sugar substitute
1/2 tsp cayenne
1/2 tsp pepper
1/2 tsp salt (if desired)
1 cup diced fresh pineapple (or pineapple canned in water/no sugar added)
1 cup frozen sweet corn, thawed
1 red bell pepper, diced (yellow or orange will work fine)
1 scallion, sliced thin
2-3 tsp fresh lime juice
2 tsp olive oil or canola oil
canola cooking spray
Preheat your oven to 425. Line a rimmed baking sheet with aluminum foil. Spray lightly with canola cooking spray.
Crack egg into a bowl. Add milk and beat lightly.
Meanwhile, toss together pineapple, corn, red pepper, scallion, lime juice, oil.
Serve salsa over the fish. Enjoy!
8pt+ for 1 piece of fish w/ 1/4 of the salsa.
Base Recipe Cook Yourself Thin Faster Coconut Chicken w. Tropical Salsa