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Ingredients
Fish:
1lb fresh rockfish cut in 4 fillets (you can also use Barramundi or Cod)
2 egg whites
½ teaspoon of sea salt
½ cup coconut flour
3 tablespoons coconut oil
Dressing:
1 medium avocado
½ cup coconut cream
½ teaspoon fresh ginger, grated
½ tablespoon fresh cilantro, chopped
⅓ fresh serrano pepper (de-seeded if you do not want spicy)
1 teaspoon fresh lemon juice
1 teaspoon of sea salt
Instructions
Fish:
In a shallow bowl, whisk the egg whites with the salt until foamy.
Pass the coconut flour through a fine sieve to eliminate chunks, then place it in a large plate.
Dip the rockfish fillets in the egg first, then into the coconut flour, coating evenly.
In a large ceramic nonstick skillet, heat the coconut oil on a high flame.
Check if the oil is ready by dropping 1 drop of water into the skillet, if it sizzles vigorously, then it's ready for the fish.
Lay the fillets gently into the skillet. Cook for about 2 minutes, then turn with a spatula, being careful not to break them, add another tablespoon of coconut oil if needed.
Lower the flame to medium and cook for about another 3 minutes, until fish will flake easily with a fork. Remove from the skillet and place on the serving plates.
Dressing:
In a small food processor, add all ingredients and mix on high until they form a smooth cream.
Serve the fish with about 2 tablespoons of cream on top.
Serve with a salad of choice.
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