I’m entering into territory I rarely go to: recipes. I am not planning on making this a regular occurrence, but I made some fish last night that turned out to be not only very tasty, but was super-simple to make and I think is something that can help you mix things up when transitioning into a LCHF diet.
This recipe is more Paleo than Keto, but without the sauce, can likely be keto friendly.
- Prep: 10 minutes
- Cooking: 20 minutes
- 1 lbs Trout (or any other white, flaky fish)
- 2 medium/large oranges
- 1 cup pecans (crushed)
- 2 Tbsp almond flour
- 2 Tbsp cassava flour
- 1 sprig rosemary
- 1 egg
- 1/4 stick of butter
- Coconut oil
Starting with the sauce (because it takes the longest)
- Cut the oranges in half and squeezed the contents into a sauce pan. It’s okay if some pulp makes it in; it will cook away for the most part.
- Take the rosemary and chop it up and place it into the orange juice.
- Set the temperature to a very light boil. Let it cook like this for about 20 minutes. It should reduce down to a thick consistency.
- Add the butter. It will take some time for the butter to reduce, but you should get a nice, thick glaze out of it. Make sure you keep the heat low and stir every now and then. Turn off heat when it gets to be a nice, thick, clear glaze. You can leave the rosemary pieces in the sauce.
For the fish
- For the fish, I made sure the pecans were crushed first. Then, I added the almond and cassava flour and some salt. I made sure to mix it all together as well as possible and this results in the flours caking the pecans. This is what you want. Then, I put the pecan/flour/salt mix into a flat bowl (not quite a cereal bowl, but not a plate, either) and I used another flat bowl for the egg that I scrambled. Then, taking the fish filets, I coated them in the egg after which I put them into the pecan/flour mix. Make sure you pat the pecans down into the fish to ensure the fish is completely covered in pecans.
- The flour mix will help it stick to the fish. Then, gently drop the fish into the oil and let it cook for about 6 minutes.
- Very carefully (I used two spatulas for this), turn the fish over, making sure to not scrape the fish or pull too much of the pecans off.
- Cook for another 2 minutes.
- Carefully remove the fish and place on plate.
Place the fish on the plate and take some of the glaze and place it on the fish. This little bit of sweet rounds out the delicate flavors of the fish that are complemented by the pecans and salt. I served it with baked broccoli (baked for around 20 minutes with some coconut oil and Penzey’s Bouquet Garni and some salt sprinkled on it).
This meal really does taste amazing, and it is one of those meals that people think takes a lot more time and effort than it really does. I will definitely be making this again, because all told, it took me under 30 minutes to prepare!