Tuesday, March 8, 2011

Crispy-Nut Crusted Mahi Mahi

Crispy Soaked Nut Crust on Wild Caught Mahi Mahi

This nut crusted white fish is perfect- and its also fun to try different foods to make crusts with besides bread crumbs or wheat flour.   I still eat gluten, but it's great to vary the ways to prepare foods besides relying on wheat flour. I think it's a great way to vary the mineral content of one's food intake.

How-To and Recipe:
  • Finely chop crispy nuts in a food procesoor- these are nuts that have been soaked and dehydrated- to improve their digestability and mineral availability.  
  • Lay nut flour out on a plate or shallow bowl and combine with desired spices- you could make this cajun, spicy, lemon pepper and so on- it's up to you!
  • Mix egg whites (I have a bunch of these as leftovers from using egg yolks in smoothies)  with some milk to use as a coating to get the nuts to stick.
  • Cut fish into your preferred size pieces- then cover the fish with egg mixture.  Then coat the fish with the nut and spice dredging.   
  • Heat your frying pan VERY hot with ghee or coconut oil (a fat with very high heat stability- butter will burn because of milk solids in it. Never heat olive oil this hot-it destroys the vitamins and fats in it.) Make sure there is 1/4'' of oil in the pan so it doesn't stick.
  • Place coated fish into the hot oiled frying pan and sear the outside nut crust so it doesn't fall off.  Leave on one side for 2-3 min. Flip to other side until crisply browned- then reduce heat to finish cooking the fish for a few minutes depending on thickness.   It doesn't need very long- overcooked fish is no good.
I always love to serve my fish with tartar sauce- a guarantee to get my child to eat it as well. She loves homemade tartar sauce by the spoonful! Which is fine by me because it's only made with the best ingredients!

-Nourishing Creations-

Posted at Monday Mania: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-3142011/

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