Garlic Lime Fish of Fillet
Garlic Lime Fillet of Fish with Garlic Lime Butter is a grain free coated fish filet with wonderful citrus, garlic and nutty flavors. These fillets are primal, paleo and low carb and include a lovely garlic lime butter sauce recipe.
I decide to partially bake these first and then lightly fry each side in oil. The reasoning behind this extra maneuver, was to keep the nut coating from burning. I wanted a lightly fried taste without that burnt nut flavor. This worked out well, and is well worth the extra pan and a couple minutes. I just baked them until almost done, and then lightly seared each side in the frying pan. I had tried previously just baking and turning and then baking, but they just were not as good as the pan seared version.
The sauce is really a good complement to the fish and recommended, but not required. My husband liked it with or without the sauce. I preferred mine with the sauce.
This my first fish recipe on the blog. I don't know why that is, because I eat fish often. It is very possible that I've been afraid to photograph it. So, I finally faced my fishy photography fears, and it turns out that it was not as scary as photographing chicken. Lets just say chicken is not exactly the super-model of food photography.
RECIPE AND DIRECTIONS BELOW:
📖 Printable Recipe Card
Garlic Lime Fillet of Fish
Ingredients
- 4 firm white fish fillets
- ⅔ cup almond flour where to buy this
- 2 tablespoon coconut flour
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon lime zest the zest of 1 medium size lime
- 2 eggs beaten for egg wash
- 1 ½ tablespoon oil of choice for lightly frying: coconut oil or olive oil
- Garlic Lime Butter Sauce:
- 2 tablespoon butter or ghee where to buy ghee
- 1 cloves to 2 garlic peeled and minced
- 1 tablespoon lime juice
Instructions
- Preheat oven to 400 F, and line or lightly grease a baking sheet.
- In a large bowl combine: ⅔ cup cashew meal or almond flour, 2 tablespoon coconut flour, 2 teaspoon garlic powder, 1 teaspoon sea salt, ½ teaspoon black pepper, and 1 tablespoon lime zest. Mix together thoroughly and set aside.
- In a medium size bowl beat the 2 eggs together.
- Dip a fish fillet in the egg wash and then gently press each side of filet into the nut flour breading mixture until coated. Place coated fillet onto prepared baking sheet. Repeat with remaining fish fillets.
- Bake uncovered at 400 F for 12 to 15 minutes, only baking until partially baked, as we are going to lightly fry each filet when done baking. *frying this without baking first may cause the nut coating to burn*.
- Once fish fillets are done baking, heat the 1 ½ tablespoon of oil of choice over medium-high heat in a large frying pan on the stove top.
- Once frying pan is heated, place partially baked fish fillets in fry pan and fry each side for only a minute or two just to sear each side of fish until coating is browned but not blackened. Remove fillets from pan.
- While fish is frying, warm the all the garlic lime butter ingredients in a small sauce pan over medium heat until melted, and turn to lowest heat to keep warmed.
- Spoon a little of the garlic lime butter over each fish fillet and serve.
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Nutrition
Nutrition Facts: Yield: 4, Serving size: 1 fillet, Calories: 315, Fat: 19 g, Carbohydrates: 7.5 g / Net Carbs: 4.4 g, Sugar: 1 g Fiber: 3.1 g, Protein: 27 g
*All nutritional data are estimates based on the products I used*
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John Dickens says
Hi Stacey,
This looks yummy!!! altho just a little heavy on fat.
My wife is going to have a Colonoscopy - just investigation - next week so I will be cooking for us that night.
What did you serve this with? Bearing in mind that it is winter in South Africa, my preference would be veges.
Stacey says
Hi John, I would steam or sauté some sliced zucchini (courgette) and yellow squash for a vegetable side dish.