So simple it’s perfect for camping dinners, but I promise you–this recipe will rocket you into the heady stratosphere of Camp Top Chef.
- 1/4 cup unsweetened, shredded coconut
- 1/4 cup sesame seeds
- 1/4 cup Dijon mustard
- 4-4 oz. cod fillets (any white fish will do wonderfully)
- 1/8 cup extra virgin coconut oil
- salt and pepper to taste
In a bowl or on a plate mix together coconut and sesame seeds. Spread Dijon mustard all over fish and press both sides of each fillet into coconut mixture. Melt coconut oil in frying pan over medium heat and cook 4-6 minutes on each side, turning over once only (the coating will start to flake off if you move the fish around too much). When second side is done, remove fish carefully from pan to each individual’s plate. Serve with noodles and stir-fried vegetables. Serves four.