Wednesday, June 11, 2014

Gluten Free Crusted Fish with Pineapple Jalapeno Salsa

For Salsa:
2 cups pineapple tidbits (fresh or frozen)
2 Tbsp minced jalapeno
2 Tbsp minced cilantro
2 Tbsp lime juice

Mix pineappe, jalapeno, cilantro, and lime juice in a bowl. Toss to blend. Refrigerate.

For Fish:
1 egg, beaten
1/2 cup crushed Udi's crisps or gf chex cereal
1/4 cup grated Parmesan
1/4 cup shredded coconut
4 fish fillets (salmon, tilapia, halibut - shrimp works too)
2 Tbsp olive oil

Combine crisps/chex, Parmesan cheese, and coconut in a food processor.

Add egg to one shallow dish and the crisps/chex blend to another shallow dish. Dip fillets in egg, then in crisp mixture.

Cook fillets in olive oil, over medium heat for 4 to 5 min. on each side or until golden brown and fish flakes easily with a fork.

Serve salsa on top of fish. Enjoy!

I made this recipe for a contest. I didn't win, but my family sure liked this meal. Yes, even the 4 year old.

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