Happy Thursday Friends (this is from LAST Thursday, issue with posting for some reason)!
Today is my Friday, not to rub it in or anything :). Headed to Vegas for Jen’s bachelorette party, so exciting!
Anywho, last night I made pecan and almond crusted fish sticks and they were excellent! I quickly nuked a yam (7 minutes) and some snap peas (4 minutes) and we had a quick and delicious dinner! Don’t forget the ghee on the taters and snap peas, yummy.
2 medium filets of rockfish or catfish
1/2 cup coconut flour
3 large eggs
1/2 cup Almonds, finely chopped (food processor)
1/2 cup Pecans, finely chopped (food processor)
Salt, pepper, paprika, garlic salt, CAJUN SEASONING (make em spicy!)
Preheat oven to 425. Combine the coconut flour in spices in one bowl, whisk the eggs until frothy in another and place the chopped nuts on a plate. Cut the fish in about 3 inch pieces. Dip them in the coconut flour and spice mixture first, then the egg and then the nuts. Place on a well oiled baking sheet, drizzle with olive oil and bake for 20 minutes. Serve hot with organic, sugar free ketchup or home made tarter sauce!
Live to Thrive,