Coconut Crusted Fish with Mustard Sauce

Ingredients:

• 1/2-1 cup unsweetened shredded coconut flakes


• 1-2 Tbsp J. Olive Co. coconut balsamic


• 1 Tbsp (or more) J. Olive Co. Lemon Olive Oil


• 3 Tbsp course grain Dijon mustard

Directions:

1. Preheat oven 375 degrees. Season fish with salt and garlic powder, to taste.


2. Apply a thick coat of the coconut crust to the top of fish.


3. Cook in oven for 7-8 minutes (or depending on your cut of fish), then broil for 1-2 minutes if the crust needs more browning.

1. Combine the following ingredients in a sauce pan, over medium heat: 3 Tbsp course grain Dijon mustard, 3 Tbsp J. Olive Co. Coconut balsamic, 1 Tbsp J. Olive Co. Lemon olive oil


2. Bring to a boil and allow liquids to reduce for a couple of minutes after boiling.


3. Sauce should thicken up once cooled.