I love fish.
And tasty yummy, savory coatings on my fish.
So I’ve been hard at work (I mean, eating, really) trying to find new low-carb fish recipes. Instead of using panko, flour or breadcrumbs as a crust for fish, I’ve started using ground almonds.
I also love almonds…so it’s really a win-win for me. The almonds in this coating go great with the spicy mustard. Plus, almonds add extra tasty protein to the meal which is awesomeness.
Plus, this recipe is gluten-free if you’re looking for such things. Yay!
I use a food processor to pulverize the almonds, but you can also just put them in a ziplock bag and pound with a meat pounder or something sturdy like a rolling pin or cup. Also, feel free to use raw or roasted almonds – both are good.
- ½ tsp. kosher salt, to coat the fish
- ¼ tsp. ground black pepper, to coat the fish
- 2 4-6 oz. sea bass fillets
- ⅓ cup whole almonds (raw or roasted)
- 1 tsp. paprika
- ¼ tsp. granulated (or powdered) garlic
- ⅛ tsp. powdered ginger
- ¼ cup spicy mustard
- 1 tsp. olive oil
- Add the almonds to the bowl of a food processor and pulse until completely processed. Add the almond crumbles to a medium-sized mixing bowl and add the paprika, granulated garlic and powdered ginger.
- Brush the fillets with the spicy mustard until fully coated. Lightly sprinkle the salt and pepper on all sides.
- Heat the olive oil over medium-high heat in a deep skillet.
- Coat the sea bass with the almond mixture until well-coated. The mustard will help the mixture stick to the fish.
- Cook the fish in the pan until golden brown on one side, about 6-8 minutes. Once browned, flip and cook opposite side for another 6-8 minutes. Check the fish to see if it is done by inserting a fork into the flesh and twisting. If it flakes, it's ready. If it is still squishy and not opaque, it's not yet ready so continue to cook, checking every 2 minutes for doneness.
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