Coconut Almond Crusted Tilapia

Each year, during Lent, I struggle to find recipes to satisfy my family on our meatless days. This year is even more challenging while trying to maintain a Paleo lifestyle since white carbohydrates (bread, rice, pasta, white potatoes, etc.) and dairy (cheeses, milk, etc.) are out of the question as substitutes for meat. So, I am basically left with fish or vegetarian options. When I checked the freezer last evening all that I had was tilapia.  Tilapia is one of those fish that needs a lot of additional seasoning added to it in order for it to be savory and paleo-friendly. So, to the computer I went. I searched…

…and searched…

…and searched…

After much research, I was able to come up with the following recipe. This is a great paleo-friendly fish recipe that is quick and healthy. I made this for the first time last evening and it was a huge hit. Pair it with grilled vegetables and a garden salad and you have a super healthy meal.

 

Ingredients:

4 tilapia fillets

1/4 cup almond meal

¼ cup coconut flour

4 tbsp spicy brown mustard

1  tbsp garlic powder

1  tbsp onion powder

1 tbsp paprika

3-4 tbsp coconut oil

 

Directions:

1. Mix almond meal, coconut flour, garlic powder, onion powder, and paprika into a bowl.

2. Spread 1 tbsp of spicy brown mustard on the front and back of each fillet.

3. Place fillet in spice mixture, 1 fillet at a time.

4. Firmly pack spice mixture on all sides of fish.

5. Heat coconut oil in a pan over medium heat.

6. Add fish to pan and cook on each side for about 3-4 minutes.

7. Remove from pan and place in a preheated 350 degree oven for 5 mins.

 

Makes 4 servings

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