INGREDIENTS
6-8 flounder fillets, around 4 oz each
1 egg
2 tablespoon lime juice
1/4 teaspoon kosher salt
1 tablespoon honey
1 cup shredded unsweetened coconut
1 tablespoon coconut oil
1 medium sweet onion, chopped
1 red bell pepper, diced
1 cup pineapple chunks
1 cup baby spinach, hopped
2 cups instant basmati rice
1 tablespoon soy sauce
DIRECTIONS
Make a breading station by whisking the egg, lime juice, salt and honey in a shallow bowl. Place the coconut on a plate. Line and spray a cookie sheet with non-stick cooking spray.
Dip each fillet into the egg mixture and “bread” with the coconut. Since the fillets are so thin we are going to broil them so there no need to coat both sides of the fish with the coconut. Just coat one side and lay on the baking sheet.
Place the fillets under the broiler for 8-10 minutes until the coconut crisps up and browns.
While the fish is cooking, heat the coconut oil in a non-stick skillet and sauté the onion and pepper.
Chop the pineapple (or leave whole -- I thought chopping it would convince the kids; it didn’t) and add it to the onion and peppers.
Mix in the chopped spinach.
Once the spinach wilts, add the bag of instant rice.
Mix everything in well allowing the flavors to blend. Add the soy sauce and remove from heat. Place fillets over bed of rice. Enjoy!
