I like to do what makes sense. And in Nauru fish is the natural meal, considering beautiful, fresh fish can be found just two steps outside of most people’s doors. People love to eat it any which way – particularly on the grill, deep fried and pan fried. Today we’re doing a crispy coconut crusted rockfish – a fish native to the Pacific waters as a nod to our Nauruan friends. This fish is light, flaky and has a wonderful mild flavor, rather like cod. After gentle panfrying, squeeze on fresh lime juice and welcome to happy town. Ava can show you how it’s done. She was… … a fan! Ingredients: 6 fillets of Pacific Rockfish, or other fish of choice salt & pepper For the breading: 1/2 cup breadcrumbs 1/2 cup shredded unsweetened coconut 1 egg coconut oil, for pan frying (about 1/4 cup for an 1o inch pan) 1-2 limes, sliced Method: First, stir together soft mountains of breadcrumbs and snowy coconut. Next, whisk together an egg. Look at this pretty shell. This egg …