Skip to main content

Tag Archives: basa filet

Fish Filet with Almond Meal

Basa filet with an almond meal crust and haricot vert almandine

I bought almond meal to see what it would be like instead of almond flour in Keto rolls and decided to try it on the Basa filet I bought. Almond meal is not as finely ground as flour and the coating was more like breadcrumbs and worked out great! You can use any filet—flounder, sole, catfish—if it is very thick, it can be finished in the oven.  


Fish Filet with Almond Meal

Serves 2

12 ounces filet fish

1 egg

½ cup almond meal

Parsley, chopped and divided

Salt and pepper

Scallion

Butter or ghee

Leon, zest and juice

Rinse and dry fish. Add salt, pepper and half of the parsleyto a beaten egg in a bowl. Heat a cast iron pan to medium high and add fat whenhot. Dredge fish in egg, then almond meal and place in pan. Cook fish untildone, 5-10 minutes, depending on thickness. Add scallions a couple minutes before fish is done. Allow coating to get nice andbrowned. Plate fish and add remaining parsley, lemon zest and some juice.

Pecan Crusted Fish with Tomato Salad and Delicato Squash

Pecan Crusted Fish with Tomatos & Delicato Squash

I’ve seen pecan crusted fish on many a menu, and finally got around to trying my own, low carb version. I used Basa filet, but you can use any white filet. If it is thick, you can finish in oven.

I like Delicato squash because you don’t need to peel it. Just cut in half, scoop seeds, rub with oil, butter or ghee, salt and pepper. Put oven on 400 degrees and put squash down cut side on a parchment lined tray and bake about 45 minutes or until soft.

The tomato salad is tomatoes, pickled onions, salt, pepper and a bit of avocado oil.

Pecan Crusted Fish

Serves 2

12 ounces Basa or other thin, white filet

1 egg, beaten

¼ cup almond flour

¼ cup raw pecans, crushed

Avocado oil, butter and/or ghee

Salt and pepper

Lemon

Rinse and dry fish. Heat cast iron pan or other pan to medium high and coat bottom with oil. Combine flour and pecans and add salt and pepper. Coat fish with egg, removing excess. Dredge fish in pecan mixture and add to pan. Cook about 3 minutes per side, careful not to burn nuts. Add some butter or ghee and lemon juice when cooked. Serve immediately

Copyright © 2020 Norma Lehmeier Hartie
MENU