Almond-Crusted Fish with Tartar Sauce 181
Tender white fish fillets are fried in crunchy almond meal and Parmesan, and served with a dollop of tartar sauce.
Almond-Crusted Fish with Tartar Sauce Prep Time: 10 mins
Ingredients 3
Cook Time: 10 mins
Serving Size: 1⁄2 fillet
Yield: 2 fillets
1
⁄4 cup mayonnaise
1 TB. sweet pickle, chopped 1 TB. capers, rinsed 1 green onion, minced 1 tsp. whole-grain mustard 2 tsp. lemon juice 1
⁄2 tsp. sea salt
1
⁄2 tsp. freshly ground black pepper
1
⁄2 cup almond meal
1
⁄2 cup finely grated Parmesan
1 large egg 4 TB. ghee or other hightemperature oil 2 (4 oz.; 110g each) whitefish fillets
In a small bowl, mix mayonnaise, sweet pickle, capers, green onion, whole-grain mustard, lemon juice, 1⁄4 teaspoon sea salt, and 1⁄4 teaspoon black pepper. Refrigerate tartar sauce.
2 3
In a shallow dish, combine almond meal and Parmesan.
4 5
Heat a medium nonstick frying pan over medium heat. When the pan is hot, add ghee.
6
Serve hot fillets with a generous portion of tartar sauce.
In a separate shallow dish, beat egg, remaining 1 ⁄4 teaspoon sea salt, and remaining 1⁄4 teaspoon black pepper until well blended.
In the process of making ghee, the milk solids are removed, making it a fat that won’t smoke when used at higher temps.
Dip whitefish fillets in egg mixture, and then coat with almond meal mixture. Place coated fillets in hot ghee. Cook for 2 to 4 minutes per side, or until fillets are cooked through.
Nutrition per Serving 85% Protein 13% Fat
2% 2.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
650
61g
22g
5g
2g
3g
