Coconut Crusted Cod with Peach and Persimmon Salsa - Paleo, Whole30 | PrimalGourmet

Ingredients

• 1 peach (pitted and diced)
• 1 persimmon (seeded and diced)
• 1/2 red bell pepper (diced)
• ½ red onion (diced)
• 1 jalapeño (seeded and diced)
• 2 tablespoons finely chopped fresh cilantro
• Zest and juice of 1 lime
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly-cracked black pepper (to taste)
• 4 4- ounce wild cod filets
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon chile powder
• ¼ teaspoon cayenne
• 1/2 teaspoon kosher salt (plus extra)
• ¼ teaspoon freshly-cracked black pepper (plus extra)
• 1 large egg
• ¼ cup arrowroot starch
• 1 cup shredded (unsweetened coconut)
• ¼ cup extra-virgin olive oil
• 1 avocado (thinly sliced, for serving)