Note- you can use any white fish really. I’ve had this with haddock, halibut, tilapia and even cod! A thicker fish definitely works better because the crust is pretty flavorul and substantial.
I adapted this from the 21 Day Keto Reset as well. They served it with a brown butter sauce in the book, but my familiy didn’t really dig that, so I usually have this with the Arugula Pesto Zoodles, found here.
Ok, here goes.
3/4C Raw Macadamias
3Tbsp Coconut Flour
S&P to taste (about ½ tsp)
½tsp garlic powder
½ Cup Avocado Oil Mayo
4 Fish Filets (6-8 oz ea)
That’s it! That’s all you need. Seems complicated at first, but when you break it down, it’s suuuuuper doable. Anyoo, onto the directions:
- Preheat oven to 425 and lightly grease a glass casserole dish and put the fish inside.
- Pulse the Macadamia nuts in a food processor until they’re crumbly, but not pasty. Add the coconut flour, salt, pepper and garlic powder and pulse until well mixed.
- Spread the mayo on the fish. Then take small handfulls of the nut crumble and coat the fish, gently press the crumble into the mayo. Bake for 25 minutes.