Air Fryer Coconut-Crusted Cod with Cilantro-Lime Rice

Pat 16 oz cod fillets dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside to come to room temperature.

In a small bowl, whisk together 1/2 cup coconut milk, juice of 1/2 lime, 1 minced garlic clove, and 1/2 tsp paprika. Place the cod in this marinade for 15 minutes.

Meanwhile, prepare the rice. Rinse 1 cup jasmine rice until water runs clear. In a medium saucepan, combine the rice with 1/2 cup coconut milk and 1 1/2 cups water. Add 1/4 tsp salt and bring to a boil.

Reduce heat to low, cover, and simmer the rice for 15-18 minutes until tender and liquid is absorbed.

While the rice cooks, prepare the coating station. Set up three shallow dishes: one with 1/4 cup flour seasoned with 1/4 tsp salt and 1/4 tsp black pepper; one with 2 beaten eggs; and one with a mixture of 1 cup shredded coconut and 1/2 cup panko breadcrumbs.

Preheat your air fryer to 375°F (190°C) for 3 minutes.

Remove the cod from the marinade, letting excess drip off. Dredge each piece first in the flour, then dip in the beaten egg, and finally coat thoroughly with the coconut-panko mixture, pressing gently to adhere.

Spray the air fryer basket with olive oil spray. Place the coated cod fillets in the basket, ensuring they don't touch. Spray the tops lightly with more olive oil spray.

Cook in the air fryer for 12-15 minutes, carefully flipping halfway through, until the crust is golden brown and the fish flakes easily with a fork (internal temperature of 145°F).

While the fish cooks, dice 1 red bell pepper and 4 green onions. Mince 2 remaining garlic cloves.

In a large skillet, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the diced bell pepper and cook for 3-4 minutes until slightly softened.

When the rice is done, fluff with a fork and add to the skillet with the vegetables. Stir in the juice of 1 1/2 limes, 1/2 cup chopped cilantro, and green onions. Season with remaining salt to taste.

Serve the coconut-crusted cod over the cilantro-lime rice, garnishing with additional lime wedges and cilantro if desired.