You won’t find many seafood dishes that are both bursting with tropical flavors and quick and easy to make, but here’s one!
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
Prepare rice according to package directions. Replace water with coconut milk.
Grab three medium bowls. In the first, place the flour. In the second, whisk the eggs and mustard together. In the last bowl, combine pistachios, breadcrumbs, salt and pepper.
Season each piece of fish with salt and pepper. Then dip in the flour, followed by the egg mixture, and finally in the pistachio mixture. Press gently to make sure the pistachios stick to the filet. Repeat with remaining filets.
In a large pan, heat olive oil over medium heat. Add fish and cook for 3 minutes on each side or until the crust is golden brown.
Transfer the filets to the sheet pan, and heat in the oven for 5 minutes or until the fish is cooked through.
While the fish is cooking, add the coconut to a small pan and toast over medium-low heat for 3 minutes or until golden brown. Be careful not to burn.
Stir in pineapple and coconut to the rice. Garnish with cilantro.
Serve the fish with a side of the rice.