Coconut Cod Salad with Zucchini Relish

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1/4 cup avocado oil divided
  • 4 large skinless cod fillets fresh or frozen, or other firm white fish
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon cumin
  • 1 medium lemon zested and juiced
  • 2 cloves garlic minced
  • 3 cups cooked and cubed zucchini
  • 1 large avocado peeled, pitted and diced
  • 1 medium red onion chopped
  • 4 cups fresh arugula


  • Heat a large skillet over medium high heat and add half of the oil.
  • Liberally season cod with salt, pepper, coconut flakes, and cumin. Add fish to the pan and cook 4 minutes each side until fish is opaque and flakes easily with a fork, and set aside.
  • In a medium bowl, whisk together remaining oil, lemon juice and zest, and garlic. Add zucchini, avocado, and onion, stirring well to combine.
  • Serve fish atop arugula and top with the relish.


Serving Suggestion: N/A
Tried this recipe?Let us know how it was!