Coconut-Crusted Barramundi recipe
Barramundi is a mild white fish that’s both high in Omega 3 fatty acids (950mg per 6-ounce serving) and available as a sustainably farmed frozen option. I first learned of barramundi though Australis Barramundi and you can learn more about barramundi and their farming practices via their FAQs. (disclaimer: this post is not sponsored but Australis did send me some free fish to try. I’ve since bought my own at Whole Foods.) I think it’s a fabulous fish for people who don’t like “fishy-fish.” You could also substitute cod, halibut, or mahi mahi for this recipe.
1 tablespoon coconut oil
1 2 ounces barramundi fillets
1/2 cup coconut milk
1 cup unsweetened desiccated coconut
salt to taste
Heat a large nonstick skillet and melt coconut oil. Pat dry barramundi fillets and generously salt on both sides.
Dip each fillet in coconut milk and then in a plate with the unsweetened coconut. Immediately pan-fry for 2-3 minutes per side until fish is fully cooked and lightly golden.