Coconut-Panko Crusted Swordfish

The best fish Ive ever eaten was a swordfish steak marinated in coconut milk, topped with a gorgeous golden coconut panko crust, and served on a bed of sticky rice. So, when I decided to pull together a favorite fish meal for my family, recreating a quick version of that swordfish was a no brainer. Quick, simply, tasty, and filling. This recipe has it all. Grab yourself some swordfish and youre just minutes away from yummy!

Coconut Panko Crusted Swordfish

• 1 cup finely shredded coconut
• 2 cups panko
• 2 tablespoons cornstarch
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 2 eggs
• 2 tablespoons chili garlic sauce
• 4 small swordfish steaks
• 1 cup coconut oil
• 1 cup Panda Express Sweet Chili Sauce (optional)
• 4 cups cooked rice

Heat coconut oil in a large skillet over medium-high heat. Line a baking pan with parchment paper and set aside. Preheat oven to 400 degrees.

In a large, shallow dish, mix together the coconut, panko, cornstarch, salt and pepper. In a small bowl, whisk together the eggs, and chili garlic sauce. Dip swordfish into the egg mixture, then the panko mixture, then back into the egg mixture. Place fish in skillet and pan fry just until the coconut mixture is golden brown and crispy on both sides. Transfer fish onto baking pan. Cook in oven for 10-15 minutes, or until the fish flakes easily with a fork and is cooked all the way through.

Serve on top of rice with Sweet Chili Sauce, of desired.

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Vegan in 10: Green Curry & Coconut Soba Noodles

Soba noodles are super quick, simple, and versatile. They can be served hot or cold, paired with all sorts of veggies and sauces, and are prepped in just minutes. Better yet, they fill you up quick. In this recipe, three absurdly simple, flavorful ingredientsgreen curry paste, almond butter, and coconut milkcombine to create a rich sauce that pairs perfectly with hot soba noodles. Topped with mint and roasted pepitas (pumpkin seeds), this recipe is destined to become a vegan favorite for your family!

Green Curry & Coconut Soba Noodles

• 1 (8 ounce) package soba noodles
• 2/3 cup almond butter
• 3 tablespoons green curry paste
• 1 cup coconut milk
• 1 tablespoon tamari
• 1/4 cup fresh mint or basil, chopped
• 1/4 cup toasted pepitas

Boil soba noodles in a large saucepot. Drain noodles in a colander, then return pot to the warm burner. Whisk together the almond butter, green curry paste, coconut milk, and tamari. Transfer to a serving bowl, and top with chopped mint and pepitas. Serve and enjoy.

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