Air Fryer Coconut-Crusted Cod & Pineapple Rice

🥘 Ingredients

• black pepper
  ¼ tsp
• chimichurri
  2 tbsp
• coleslaw mix
  2 c
• cooking oil
  1 tbsp
• cooking spray
  2 sprays
• icelandic cod
  2 fillets
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  2 tbsp
• panko breadcrumbs
  ½ cup
• pineapple
  1 c
• salt
  ½ tsp
• scallions
  3 stalks
• shredded coconut
  ½ cup
• smoky red pepper crema
  2 tbsp
• sour cream
  ½ cup

🍳 Cookware

• air fryer basket
• shallow dish

1. 

   1

   Preheat an air fryer to 350°F. If you don’t have an air fryer, adjust oven rack to top position and preheat oven to 350°F.
2. 

   2

   While rice cooks, wash and dry all produce. Lightly spray air fryer basket with cooking spray .

   cooking spray: 2 sprays
3. 

   3

   In a shallow dish , combine shredded coconut and panko breadcrumbs . Pat icelandic cod dry with paper towels; season with salt and black pepper , then dredge in the coconut mixture. Place in air fryer and cook until golden and flaky ⏱️ 8 minutes .

   shredded coconut: ½ cup, panko breadcrumbs: ½ cup, icelandic cod: 2 fillets, salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

   While fish cooks, in a large bowl, combine mayonnaise , remaining chimichurri , and juice from one lime wedge. In a separate bowl, toss coleslaw mix with sour cream and cooking oil . Season both with salt and pepper.

   mayonnaise: 2 tbsp, chimichurri: 2 tbsp, lime: 1 unit, coleslaw mix: 2 c, sour cream: ½ cup, cooking oil: 1 tbsp
5. 

   5

   Fluff jasmine rice with a fork. Stir in pineapple , scallions whites, a squeeze of lime juice, salt, and pepper.

   jasmine rice: 1 c, pineapple: 1 c, scallions: 3 stalks
6. 

   6

   Divide rice, cod, and slaw between plates in separate sections. Drizzle fish with smoky red pepper crema and garnish with scallion greens. Serve with remaining lime wedges on the side.

   smoky red pepper crema: 2 tbsp