Seared Cod with Butternut Squash Puree and Nopales Salad -

Ingredients

• 3 pounds butternut squash, peeled, seeded, and cubed
• 1 13.5 fl oz can coconut milk
• zest of one orange
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1.5 pounds cod fillet
• panko breadcrumbs
• unsweetened coconut flakes
• 5 tablespoons olive oil, divided
• 2 cups nopales, peeled and chopped
• juice of one orange
• 1/2 red orange
• 1 avocado, diced
• 1 medium tomato, diced
• 1-2 jalapenos
• salt and pepper to taste
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