Jalapeño Encrusted Cod With Lime Beurre Blanc Sauce (GF/DF/Soy Free) (Edit recipe)

This is a play on a popular dish from @lazydaysislamorada. Our best friends have taken us over the years, and we fell in love with the food. This time around, due to celiac I had to skip this meal, but I knew I was going to give it my best shot at home! In my recreation, tender cod is covered in crispy jalapeño panko breading & fried to perfection. It is placed on top of a lime and coconut yogurt sauce, and topped with cheese, scallion, & tomato.
20 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:1050
Fat:53 g
Carbohydrates:97 g
Protein:39 g
Cholesterol:110 g
Sodium:431 mg
Fiber:1 g
Sugars:2 g
Calculated per serving.

Serves: 4

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Create jalapeño flakes by placing two halves and seeded jalapeños in the oven at 200 for 1 hour. Remove and finely chop.
  2. Separate fish loins and flanks for even cooking.
  3. Beat eggs in a shallow dish.
  4. Add breadcrumbs and jalapeño flakes to dish.
  5. Alternate disposing each fish first in egg wash and then breadcrumbs (make sure it’s covered completely).
  6. Place in refrigerator to set before frying.
  7. Sauce

    1. Place oil, garlic, and onion in a pan and cook on medium heat for 5 minutes.
    2. Deglaze pan with 2 tbsp water.
    3. Add lime zest and yogurt.
    4. Cook for 1 minute and add salt.
    5. Remove from heat and place in a blender.
    6. Blend until smooth.
    7. Fry fish on medium high heat using olive or avocado oil. Loins 5 minutes per side and flanks 3 minutes per side (or until golden brown on both sides).

    Plating for a Large Group

    1. Layer fish on a large tray.
    2. Evenly pour sauce over fish.
    3. Top with cheese, tomato, and scallion and pineapple if desired.

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