Almond-Crusted Fish Sticks
Spinach and Red Grape Salad
Ingredients
- 2 lb catfish fillets, cut into 1-inch-thick strips
- 1 tsp salt
- 2 tsp pepper, divided
- 2 egg whites, lightly beaten
- ¼ cup water
- ½ cup finely chopped raw almonds
- ½ cup almond flour
- 1 tsp lemon zest
- 2 cloves garlic, minced
Instructions
- Preheat oven to 350°F. Season fish with salt and 1 tsp pepper.
- Whisk together egg whites and water in a shallow bowl. Combine nuts, flour, lemon zest, garlic, and 1 tsp pepper in a second shallow bowl.
- Dip fish in egg; dredge in nut mixture, pressing gently to adhere. Place on a wire rack coated with coconut oil cooking spray on a large baking sheet. Bake 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 Tbsp balsamic vinegar
- 2 tsp raw honey
- ½ tsp salt
- 1 (10-oz) pkg spinach
- ½ red onion, chopped
- 2 cups seedless red grapes, halved
Side Dish Instructions
- Whisk together oil, garlic, vinegar, honey, and salt.
- Combine spinach, onion, and grapes in a large bowl. Drizzle vinaigrette over salad; toss.
Paleo Meal Plan
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