If you are anything like me, you equate summer with having a fish fry! Growing up, we would have these all summer long at my grandpa’s house. Unfortunately, my grandpa’s fish fries were not exactly considered healthy…delicious, but not healthy. After my husband’s recent fishing trip, I started thinking (okay, daydreaming) of fish (particularly, the fried version) I NEEDED to come up with a Paleo version to get me through this summer. To be honest though, it’s really the tartar sauce that I love. It’s my grandma’s recipe. I could put that stuff on just about anything!
Crusted Baked Tilapia
- 1 can coconut milk
- 1/4 cup brown mustard
- 3-4 cloves garlic, crushed
- 1.5-2 pounds tilapia fillets (or any other white fish you want)
- 4 eggs
- 1 cup almond meal
- 1/4 cup flax-seed meal
- 1 tablespoon parsley
- Sea salt and pepper to taste
- 3-4 tablespoons fat of choice
- Preheat oven to 350 degrees F
- Whisk coconut milk, mustard, and garlic in a bowl. Add your tilapia fillets and let sit for at least 30 minutes.
- In a separate bowl, whisk your eggs. In another bowl, mix together your almond meal, flax-seed meal, parsley, salt and pepper.
- One at a time, take you fillets and dip first in the eggs and then the almond meal mixture.
- Heat a medium skillet over medium heat. Add your fat of choice.
- Once your fat has melted, place your tilapia in the pan and cook a couple of minutes on each side. You want a crust to form on the fish.
- Once your fish gets a little crusty, transfer to a baking dish or cookie sheet and bake in the oven about 10 more minutes.
- Serve with the Cajun Tartar Sauce and make your mouth happy!
Cajun Tartar Sauce
- 1 cup Paleo mayo
- 2 celery stalks, trimmed
- 1/2 green pepper, seeds removed
- 1/2 onion
- 1 tomato, roughly chopped
- 1/4 teaspoon thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 1 teaspoon lemon juice
- Put the celery, green pepper, onion, and tomato in the food processor until finely chopped.
- In a large bowl, mix all the ingredients together.
- Let sit in the fridge for a couple of hours before serving.