AIP Autoimmune protocol Paleo Fish Recipe Tilapia

Autoimmune Protocol (AIP) Paleo Fish Recipe- Coconut Crusted Fish with Mango Salsa

This is a great Autoimmune Protocol (AIP) Paleo fish recipe! I found this recipe on thepaleomom.com. The main change I made was using tilapia instead of cod since it was cheaper. I later realized that tilapia is not considered the healthiest fish. Tilapia is comparable to cod, at least in terms of omega 3 levels. Make your own choice, this recipe works with cod or tilapia!

Yields 12 servings

Coconut Crusted Fish with Mango Salsa

40 minPrep Time

40 minCook Time

1 hr, 20 Total Time

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Recipe Image

Ingredients

    Fish and Breading
  • 48 oz. Tilapia or Cod fillet, cut into two inch strips
  • 1 1/2 cups of coconut flour
  • 1 1/2 tsp. of ginger powder
  • 1/4 tsp. of salt
  • 4 cups coconut milk
  • 2 cup finely shredded coconut
  • 1 cup coconut oil
  • Mango Salsa
  • 2 large mangos, peeled and diced
  • 2 avocados, diced
  • 1 small red onion, diced
  • 2 cucumbers, diced
  • 1 bunch cilantro, chopped
  • 4 garlic cloves, minced
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 2 lime, juiced

Instructions

  1. Combine all of the ingredients for the mango salsa and set aside.
  2. Wash, dry, and cut the fish fillets in half ( I use kitchen scissors)
  3. Mix the coconut flour, ginger powder, and salt in a bowl.
  4. In a separate bowl, add the coconut milk, whisk to mix if coconut milk is separated.
  5. In a third bowl, add the shredded coconut
  6. Dip the fish into the coconut milk, then the coconut flour mixture, back into the coconut milk and then finally into the shredded coconut.
  7. Heat 4 tablespoons of the coconut oil in a skillet on high heat. When it is hot and bubbling, heat the fish for 3-5 minutes per side depending on fish thickness. Cook the fish until each side is browned and the fish is cooked through (the fish will be flakey and fall apart easily when poked at with a fork)
  8. Avoid moving the fish too much while in the pan because the breading will fall apart. When you do need to flip the fish, use a large spatula that can go under the entire fish, and flip quickly, otherwise you will end up with a big mess!
  9. Repeat the last step until all of the fish is cooked, cleaning out the coconut remnants in the pan in between batches.
  10. Serve with mango salsa.
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http://thepaleohealingkitchen.com/2018/01/07/442/

Notes:

This recipe is good for 12 servings of fish which is great for feeding 2 people for lunch or dinner for the week. I was worried I would be hungry all the time on this diet but I felt very well fed with this on my menu for the first week of my AIP/Paleo diet. Check out my week one AIP Paleo meal prep menu for more inspiration on AIP/Paleo meal planning!

I got a little sick after eating some of the avocado which I might be sensitive to, next time I may leave out the avocado.

Recipe

Ingredients

Fish and Breading

    • 48 oz. Tilapia or Cod fillet, cut into two inch strips
    • 1 1/2 cups of coconut flour
    • 1 1/2 tsp. of ginger powder
    • 1/4 tsp. of salt
    • 4 cups coconut milk
    • 2 cup finely shredded coconut
    • 1 cup coconut oil

Mango Salsa

  • 2 large mangos, peeled and diced
  • 2 avocados, diced
  • 1 small red onion, diced
  • 2 cucumbers, diced
  • 1 bunch cilantro, chopped
  • 4 garlic cloves, minced
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 2 lime, juiced

Instructions

  1. Combine all of the ingredients for the mango salsa and set aside.
  2. Wash, dry, and cut the fish fillets in half ( I use kitchen scissors)
  3. Mix the coconut flour, ginger powder, and salt in a bowl.
  4. In a separate bowl, add the coconut milk, whisk to mix if coconut milk is separated.
  5. In a third bowl, add the shredded coconut
  6. Dip the fish into the coconut milk, then the coconut flour mixture, back into the coconut milk and then finally into the shredded coconut.
  7. Heat 4 tablespoons of the coconut oil in a skillet on high heat. When it is hot and bubbling, heat the fish for 3-5 minutes per side depending on fish thickness. Cook the fish until each side is browned and the fish is cooked through (the fish will be flakey and fall apart easily when poked at with a fork)
  8. Avoid moving the fish too much while in the pan because the breading will fall apart. When you do need to flip the fish, use a large spatula that can go under the entire fish, and flip quickly, otherwise you will end up with a big mess!
  9. Repeat the last step until all of the fish is cooked, cleaning out the coconut remnants in the pan in between batches.
  10. Serve with mango salsa.

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