Almond Coconut Breaded Paleo Fish Tenders

Anything that resembles a fish stick or a nugget makes for an automatic tantrum-free dinner, so this might be one of my utility recipes that's a go-to when my brain is too fried from explaining for the ninetieth time to my four year old that 48 degrees isn't warm enough to go swimming in the outdoor pool.  Although, the coconut and hint of lime in this recipe definitely reminds me that spring and summer are just around the corner and we'll be back at the pool in no time.

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.

"Breading" mix

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.

Serve hot with a side of the coconut "mayonnaise" for dipping