Another no brainer recipe, this takes any basic white fish to new levels, totally changes the flavor profile, and is so easy to make, even you can do it!
What you’ll need…
8 oz white fish, (cod, basa, halibut, etc)
2 tsp coconut oil
1 T smoked paprika
pinch cayenne pepper
salt and pepper to taste
2 T sour cream, (or creme fraiche if you can find it)
2 tsp rice vinegar, (or 1/2 lemon)
1 tsp toasted sesame oil
1 tsp olive oil
1 tsp minced spring onion
Cut the fish into 2″ pieces, pat off excess moisture, and season with the spices on both sides. Bring a non-stick saucepan up to medium-high heat, add the coconut, and lay down the fish. Let the fish cook on one side for about 2-3 minutes, and then turn over and cook for another 2-3 minutes. It will be done when the flesh is an opaque white, (solid white), and flakes easily. Do Not Overcook! Remove from the pan and let cook to room temperature. Break the fish up with a fork, mixing in the sourcream, vinegar, and oils, top with the onion and adjust the seasoning accordingly.
