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Lilly’s Table

 
 
Cantaloupe Salsa
© Lillys-Table.com Photo of Jalapeño Almond Crusted Fish
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Jalapeño Almond Crusted Fish

from Jalapeno Crusted Fish with Cantaloupe Salsa and Spicy Couscous, the Week of September 16, 2012.
View the next recipe for this meal.

A light crust of almonds, cornmeal, or a combination of the two makes fish easy and delightful. A little bonus of minced jalapeno adds spice, character and a twinge of excitement in every bite.

Ingredients

  • 1 jalapeno, finely minced
  • 1 cup almond flour, or cornmeal
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 12 ounces white fish of the day, trimmed in fillets

Serving Size: 2 People

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Preparation Instructions

Finely mince the jalapeno or grate it with a microplane. Toss it with the almond flour, cornmeal or a combination of the two flours and the salt on a plate.

Place the fish into the plate of flours & peppers. Press and adhere gently on to the fish.

Drizzle the olive oil into a skillet over medium heat. Sear the fish on each side until lightly golden, about 3-6 minutes on each side depending on the thickness.

Alternatively, if you are making this recipe for a crowd, bake the fish in an oven instead:

Preheat the oven to 425. Spread the fish out on a baking sheet and drizzle with the olive oil. Bake for 5 minutes, flip over and continue to bake for 5-8 more minutes until the fish is done.

To tell when the fish is done, press gently and it will feel firm but not rock hard. If you are still unsure, break it lightly with a fork and it will flake nicely.