Gluten-Free Macadamia Nut Crusted Cod

Instructions

1. Preheat the oven to 350°F and set the rack in the center position.
2. Place the chopped jalapeño in a saucepan and cook over medium heat for about 5 minutes.
3. In a small saucepan, bring the coconut milk to a gentle simmer over medium heat. Cook, stirring occasionally, until thickened and reduced to ½ cup, about 20 minutes. Keep warm over low heat.
4. Add the panko and macadamia nuts to a food processor and pulse until a crumbly mixture forms. Transfer to a shallow, wide-mouthed bowl and stir in the parsley and chives.
5. In another shallow bowl, beat the egg with 1 tablespoon of water to make an egg wash.
6. Season both sides of the fish with salt and pepper.
7. Dredge each fillet in the egg wash, then coat completely in the breadcrumb mixture.
8. Heat the oil in a non-stick skillet over medium-high heat. Once hot, add the fish.
9. Sauté until golden brown on both sides, 2–3 minutes per side, then transfer to the oven and cook 5 minutes, until cooked through.
10. While the fish cooks, add the jalapeño to a food processor with the reduced coconut milk, lime juice, and salt. Blend until smooth.
11. To serve, pour the sauce over the fish and garnish with chopped parsley.