Wow, it has been a long time since I have posted! Sorry, guys! I appreciate your patience! I only have about 3-4 weeks left of school, so things have been kind of crazy! I have 3 separate recipes that need posting, hopefully I get them all done today. However, no guarantee since I am preparing a speech for my speech class on the paleo/primal lifestyle! Hopefully it turns out well! Anyway, enough about that, this dinner was amazing and super easy to make! Hope you enjoy!
Almond and Coconut Crusted Trout
1/2 – 1 lb of trout (preferable wild caught)
2/3 cup almonds (ground)
1/3 cup dried unsweetened shredded coconut
salt and pepper to taste
I also used a little Mrs. Dash
coconut or olive oil
I already had ground almonds ready to go (what was leftover from my homemade almond flour that wouldn’t blend down anymore). However, if you don’t have any, you can use your food processor or mixer to achieve a chunky ground almond mixture. Combine this with your coconut and seasonings in a shallow bowl. Rinse your trout off so its nice and moist and dip the skinless side into the mixture. On your stove top have a frying pan greased with olive oil or coconut oil ready to go on medium heat. Place your trout skin side up or crusted side down. Let this cook until your crust is a nice brown, then flip your fish and cook on the other side until done. Mine cooked a little too fast and started burning the skin so I put it in the oven at 350 to finish cooking. Stove top cooking should take about 10-15 minutes depending on the thickness of your fish. I cooked mine for about 5-10 minutes and another 5 minutes in the oven. The easiest way for me to tell if my fish is done is to use a thermometer which should read 145 degrees when the fish is done. We served ours with fresh pineapple and cantaloupe which really complimented the coconut on the fish!