Fish in a Flash!
As a nurse, I often work twelve hours shifts. By the time I get home, I’m tired and ravenous. Although I’m lucky in that I have a willing ‘sous-chef’, the last thing that I want to do is spend an hour on my feet preparing an elaborate meal. For that reason, I’ve created several simple and Paleo-friendly dishes that are full of color and flavor–and totally delicious. The recipe below is one of those dishes, and it took me less than 30 minutes from preparation to plating.
Nut-Breaded Fried Fish with Spinach Medley
- 1 White Fish Fillet Per Person (I like tilapia for this recipe, but I’ve also tried it with drum)
- Course nut flour of your choice (My favorite mix is pecan + almond)
- Fat of your choice (I prefer raw, pastured butter; but coconut oil would also be a good choice)
- Salt and Pepper
- Sprinkle both sides of fillet with salt and pepper, before dredging in nut flour mixture. Set aside.
- Heat desired fat in a skillet over medium-high heat. Be generous with your fat–you want to coat the entire pan.
- Once oil becomes hot, place each fillet in the pan.
- Turn heat down to medium, and cook fish approximately 4 minutes on each side. The fish is done when it becomes flaky when prodded with a fork.
- Remove fish from skillet, and set aside (I put mine in the oven to keep it warm).
- Fat of your choice
- 2-3 cups baby spinach, washed
- 1/2 onion, diced
- 2-3 cloves garlic
- 1-2 roma tomatoes, diced AND/OR roasted red peppers, diced
- Splash of white wine (I prefer sauvignon blanc)
- Raw goat cheese, crumbled (can easily be excluded if you like)
- If necessary, add a little more fat to the pan you fried the fish in (it should still be over medium heat).
- Add the onions, garlic, salt and pepper. Sautee, being sure to scrap browned bits from bottom of pan.
- When onions become transparent, lower heat to medium-low and add tomatoes and/or red peppers.
- Add spinach. Turn to coat in fat.
- Add a splash of white wine, and once reduced, remove pan from heat.
- Sprinkle with goat cheese if you so choose, and combine.
- Serve over or beside fried fish.