A few days ago I wrote about eating paleo and promised to post my favourite paleo-friendly fish recipe. Well, I made some on Sunday night, and I was able to get some good pictures to share with you. (One unexpected side benefit of starting this blog is I’m definitely improving my photography and photo editing skills! Yay!)
We all know that fish is good for you, but the good stuff like halibut and wild salmon are just too pricy to have every week. More reasonably priced white fish like snapper, cod, sole, and tilapia can be pretty bland though and less appetizing than that scrumptious but not particularly healthy beer-battered fish and chips I love so much. So I went on the hunt for a new way of preparing white fish that my kids would actually eat and came up with this recipe. Both my 3 year old and my 11 month old eat this all up!
I found the original white fish recipe on Running to the Kitchen. Since then, I’ve made it with all sorts of different nuts which is an easy way to change it up but just as tasty. Almonds and hazelnuts cook up crunchier, pecans cook up sweeter. Take your pick. All you need is a food processor or good blender to crush the nuts into a coarse meal. Mix in the paprika, chipotle chili powder, and cinnamon.
Slather a generous amount of mustard on both sides of your fish filet then coat each piece in the nut mixture. Personally, I prefer brown mustard because it has way less sodium than dijon mustard, and the brown mustard seeds have more of a kick, but feel free to use whatever you’ve got.
Fry the fish in coconut oil over medium heat, about 3 to 4 minutes per side. The crust will brown nicely, and the smell is just divine! I like to serve this fish with some sweet potato and raw veggie sticks or roasted broccoli and cauliflower. Quick, simple, and tasty!
Nut Crusted White Fish Recipe
- 4 six ounce white fish filets cod, sole, snapper, or tilapia
- 2/3 cup whole nuts almonds, pecans, walnuts, or hazelnuts
- 1/2 cup brown mustard
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons coconut oil
- freshly ground black pepper and sea salt to taste
- Put your choice of nuts in a food processor and chop finely.
- Place chopped nuts in a shallow dish or pan and mix in paprika, chipotle chili powder, and cinnamon.
- Spread mustard generously on both sides and then dip each filet in the nut mixture, making sure to coat both sides thoroughly.
- Heat coconut oil in a cast iron skillet over medium heat. Once oil is hot, fry filet about 3-4 minutes on one side. Flip carefully and fry on other side until fish is done, another 3 to 4 minutes.
- Season with sea salt and freshly ground pepper to taste. Serve with lime wedge.