Air Fryer Coconut-Crusted Cod & Pineapple Rice

🥘 Ingredients

• black pepper
  1 tsp
• chimichurri
  4 oz
• coleslaw mix
  1 lb
• cooking oil
  2 tsp
• cooking spray
  2 unit
• icelandic cod
  40 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• mayonnaise
  4 tbsp
• panko breadcrumbs
  ½ cup
• pineapple
  1 lb
• salt
  1 tsp
• scallions
  4 unit
• shredded coconut
  ¼ cup
• smoky red pepper crema
  1/2 c
• sour cream
  3 tbsp
• water
  1¼ cup

🍳 Cookware

• air fryer
• small pot
• small bowl
• small bowl
• paper towel
• air fryer
• large bowl

1. 

   1

   Preheat a air fryer to 350 degrees. (If you don't have an air fryer, adjust oven rack to top position and preheat oven to 350 degrees.) In a small pot , combine jasmine rice , water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, water: 1¼ cup, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Quarter lime . Drain pineapple . Trim and thinly slice scallions , separating whites from greens. In a small bowl , combine sour cream and 1 tsp chimichurri (2 tsp for 4 servings). (You'll use the rest of the chimichurri in Step 4.) In a separate small bowl , combine panko breadcrumbs , half the shredded coconut (all for 4), a drizzle of cooking oil , salt, and black pepper .

   lime: 2 unit, pineapple: 1 lb, scallions: 4 unit, sour cream: 3 tbsp, chimichurri: 4 oz, panko breadcrumbs: ½ cup, shredded coconut: ¼ cup, cooking oil: 2 tsp, black pepper: 1 tsp
3. 

   3

   Pat icelandic cod dry with paper towel ; season with salt and pepper. Evenly spread tops of fish with sour cream mixture; mound with coconut mixture, pressing firmly to adhere. Lightly coat air fryer basket with nonstick cooking spray ; place cod in basket and air-fry until cooked through and golden brown ⏱️ 8-10 minutes . (If using the oven, place cod on a baking sheet and bake on top rack for ⏱️ 10-12 minutes .)

   icelandic cod: 40 oz, cooking spray: 2 unit
4. 

   4

   While fish cooks, in a large bowl , combine mayonnaise , remaining chimichurri, and juice from one lime wedge (two wedges for 4 servings). Add coleslaw mix and a pinch of salt; toss until thoroughly coated. Set aside.

   mayonnaise: 4 tbsp, coleslaw mix: 1 lb
5. 

   5

   Fluff rice with a fork. Stir in pineapple, scallion whites, a squeeze of lime juice (big squeeze for 4 servings), salt, and pepper.
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: 1/2 c