Clean Eating Coconut Crusted Halibut with Mango Salsa
My good friend Amy came up with this low carb method for fish, shellfish or chicken. It’s outstanding. I hope you enjoy it. This is very simple to make.
1 1/2 – 2 pounds Halibut, Chicken, Shrimp or other white fish
4 egg whites
2+ cups unsweetened coconut flakes
1-2 tbsp coconut oil
Heat oil in skillet. In the meantime beat 4 egg whites. Place coconut flakes in a bowl and add salt and pepper to your taste. Cut fish in 2- finger size pieces. Coat in egg white and then coconut flakes.
Add fish to skillet and cook until once side is golden brown, flip and cook the other side until golden brown. Place pieces of crusted fish on a paper towel, placed on an oven-safe plate and put in a warming oven (170 F).
Serve with Mango Salsa below and brown rice.
5 red bell peppers, diced
2 large ripe mangos, peeled, pitted and diced
2 scallions, sliced
1 bunch fresh cilantro leaves, chopped
1 jalapeño chile pepper or small poblano chile pepper, seeded and diced
2 to 3 tbsp lime juice, or to taste
1 tsp minced garlic
Himalayan salt and fresh ground black pepper, to taste
Chop all ingredients and Mix together. Could be made ahead.