Crispy Coconut-Crusted Cod with Pineapple Rice and Chimichurri Slaw

This tropical-inspired dish features delicate cod fillets coated in a golden coconut-panko crust, air-fried until perfectly crispy. Served over fluffy jasmine rice studded with sweet pineapple and scallions, it’s accompanied by a refreshing chimichurri-lime coleslaw and finished with a drizzle of smoky red pepper crema.

Every bite balances crunchy, creamy, tangy and smoky flavors for a quick and satisfying dinner that feels like a getaway. Ready in under 30 minutes, this recipe is perfect for weeknights when you crave something special without the fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.125 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

20 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

8 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat air fryer to 350°F. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, cover, reduce to low simmer and cook until tender, 15-18 minutes. Keep covered off heat.
2. While rice cooks, quarter the lime. Drain pineapple. Trim and thinly slice scallions, separating whites from greens. In a small bowl, mix sour cream with 1 teaspoon chimichurri. In another small bowl, combine panko, half the shredded coconut, a drizzle of oil, salt and pepper.
3. Pat cod dry; season with salt and pepper. Spread tops with sour cream mixture, then press coconut-panko mixture firmly onto each fillet. Lightly coat air fryer basket with cooking spray. Place cod in basket and air-fry until golden and cooked through, 8-10 minutes.
4. While fish cooks, in a large bowl, whisk together mayonnaise, remaining chimichurri and juice from one lime wedge. Add coleslaw mix and a pinch of salt; toss to coat. Set aside.
5. Fluff rice with a fork. Stir in pineapple, scallion whites, a squeeze of lime juice, salt and pepper.
6. Divide rice, cod and slaw among plates. Drizzle cod with smoky red pepper crema, garnish with scallion greens and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like haddock or pollock works well. Adjust cooking time as needed.

Is there a substitute for chimichurri?

You can use a mix of chopped parsley, garlic, olive oil and red wine vinegar as a quick substitute.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure all condiments are gluten-free.