Coconut-Crusted Sea Bass over Pineapple Rice

This recipe combines tropical flavors and every bite is an explosion of taste. It’s the perfect lunch since we have all food groups in a single dish.

Approximate Nutritional Content: recipe makes 4 servings, 1 fillet + 3/4 cup of rice

• Calories: 475 kcal.

• Grams of fat: 22 gr. equals 4 fat servings

• Grams of carbohydrates: 38 gr. equals 2.5 carbohydrate servings

• Grams of protein: 27.5 gr. equals 4 protein servings

Note: nutritional information may vary according to the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 4 sea bass fillets

• 1 egg

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon salt

• 1 tablespoon honey

• 1 cup unsweetened shredded coconut

• 1 tablespoon coconut oil

• 1 medium onion, finely diced

• 1 sweet pepper, diced

• 1 cup diced pineapple

• 1 cup spinach, finely chopped

• 2 cups instant rice

• 1 tablespoon soy sauce

Preparation:

• Preheat oven to broil.

• Set up a breading station: place the egg, lemon juice, salt, and honey in a shallow bowl. Put the shredded coconut on a flat plate. Line a baking sheet with aluminum foil and spray with cooking oil spray.

• Dip each fish fillet in the egg mixture and then coat with shredded coconut (coating only one side of each fillet). Place on the baking sheet.

• Bake for 8 to 10 minutes or until the coconut turns light brown.

• While the fish is cooking, heat the coconut oil in a skillet and sauté the onion and sweet pepper.

• Add the pineapple and then the spinach, stir everything well and incorporate the instant rice, stir again, wait for the rice to cook, and add the soy sauce. Remove from heat.

• Serve 3/4 cup of rice on each plate and place the fish fillet on top.

Bon appétit!