Pecan-Crusted Fish Fingers
Summer Squash Sauté
Ingredients
- 6 grouper fillets (or use catfish)
- 2 large eggs
- ¼ cup water
- ½ cup finely chopped raw pecans
- ½ cup almond flour
- 1 tsp garlic powder
- 1 tsp lemon-pepper seasoning
- ½ tsp salt
Instructions
- Preheat oven to 350°F. Cut fish crosswise into 1-inch strips.
- Whisk together eggs and water in a shallow bowl. Combine nuts, flour, garlic powder, lemon-pepper, and salt in a second shallow bowl.
- Dip fish in egg; dredge in nut mixture, pressing gently to adhere. Place on a greased wire rack on a large baking sheet.
- Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- 1 small red onion, chopped
- ¾ lb yellow squash, sliced
- ¾ lb zucchini, sliced
- 1 tsp salt
- ½ tsp pepper
Side Dish Instructions
- Melt oil in a large nonstick skillet over medium-high heat; add onion, and sauté 4 minutes or until lightly browned. Stir in squash, zucchini, salt, and pepper. Sauté 4 to 5 minutes or until squash is crisp-tender.
Paleo Meal Plan
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