Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.