Thursday, September 23, 2010
Pecan Crusted Cod
This was an experimental recipe that has since become one of my favorites.
Pecan Crusted Cod (or other white fish)
1-2 lbs Wild Caught Cod, or substitute any other white fish
1 cup Pecans, processed roughly so there are still chunks
1/2 cup almond flour
1/2 cup coconut flour
2 eggs, beaten
1/4 cup coconut oil
1/4 cup olive oil
Cut fish into small pieces (1 inch x 4 inches). Beat eggs in small bowl. In separate, medium mixing bowl, combine processed pecans, almond flour, and coconut flour. Dip fish in eggs, then immediately transfer into nut/flour mixture and coat thoroughly. I turn the fish, pile the mixture on top and pat it down to create a thick crust.
Combine coconut oil and olive oil in medium skillet warm over medium heat. Place crusted fish in skillet and cover. Cook 4-5 minutes on each side, or until the center of the fish is opaque. Remove fish from skillet and place on paper towels to blot oil. Season with sea salt.
This is excellent over wilted Red Chard!