Friday, March 11, 2011
Almond Coconut Breaded Paleo Fish Tenders
Paleo Fish Sticks
6 small mild fish filets (wild cod, halibut, sole, etc.) cut in half lengthwise to make 2 tenders each
1/2 cup lime juice
2 whole organic brown free range eggs - lightly whisked in a large bowl
First, start by marinating the fish tenders in a shallow dish with the lime juice for 30 minutes. Remove from dish and add to egg mixture making sure to coat all tenders. Preheat oven to 375 degrees Fahrenheit and begin breading.
1/2 cup organic unsweetened shredded coconut
1/2 cup almond meal
1/2 tsp. cayenne pepper
1/2 tsp. sea salt *optional
1/2 tsp. ground pepper
Mix all ingredients in a small bowl and pour onto a large plate. Lay tenders one at a time and press onto the mixture making sure to coat both sides, then place on a large greased baking sheet. Bake at 375 for 12-14 minutes or until fish flakes easily with a fork.