Air Fryer Coconut-Crusted Cod & Pineapple Rice

with Chimichurri Coleslaw & Smoky Red Pepper Crema

Allergens: Milk, Tree Nuts, Fish, Eggs, Wheat

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Sour Cream

    1½ tablespoon

  • Shredded Coconut

    ⅛ cup

  • Smoky Red Pepper Crema

    4 tablespoon

  • Icelandic Cod

    10 ounce

  • Mayonnaise

    2 tablespoon

  • Lime

    1 unit

  • Panko Breadcrumbs

    ¼ cup

  • Scallions

    2 units

  • Coleslaw Mix

    8 ounce

  • Jasmine Rice

    ¾ cup

  • Chimichurri

    2 ounce

  • Pineapple

    8 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Cooking Spray

    1 unit

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Preheat an air fryer to 350 degrees. (If you don’t have an air fryer, adjust oven rack to top position and preheat oven to 350 degrees.) 

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

  •  Keep covered off heat until ready to serve.

2
  • While rice cooks, wash and dry produce.
  • Quarter lime. Drain pineapple. Trim and thinly slice scallions, separating whites from greens. 
  • In a small bowl, combine sour cream and 1 tsp chimichurri (2 tsp for 4 servings). (You’ll use the rest of the chimichurri in Step 4.)
  • In a separate small bowl, combine panko, half the coconut (all for 4), a drizzle of oil, salt, and pepper.
3
  • Pat cod* dry with paper towels; season with salt and pepper.

  • Evenly spread tops of fish with sour cream mixture; mound with coconut mixture, pressing firmly to adhere.

  • Lightly coat air fryer basket with nonstick cooking spray; place cod in basket and air-fry until cooked through and golden brown, 8-10 minutes. (If using the oven, place cod on a baking sheet and bake on top rack for 10-12 minutes.)

4

  • While fish cooks, in a large bowl, combine mayonnaise, remaining chimichurri, and juice from one lime wedge (two wedges for 4 servings).

  • Add coleslaw mix and a pinch of salt; toss until thoroughly coated. Set aside.

5

  • Fluff rice with a fork. Stir in pineapple, scallion whites, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.

6

  • Divide rice, cod, and slaw between plates in separate sections. Drizzle fish with smoky red pepper crema and garnish with scallion greens. Serve with remaining lime wedges on the side.