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I am NOT a fish lover. As a young girl, the smell could make me gag, and today, I’m not much different. The key for me is to use VERY fresh white fish, or mild white frozen fish..any fishy aroma AT ALL and I run for the hills! Of course, I know I am supposed to have fish regularly in my diet for health reasons, so I had to figure something out, plus I want my kids to grow up enjoying it even if it is not my favorite thing. No sense in tainting their taste buds with mine! This recipe is SO scrumptious, I have been making it regularly for years. It wasn’t too tough to make it allergen friendly, and it’s not tough for you to revert it back to ‘normal’ if that is what you have on hand! My kids even love this….and it is extremely easy and quick to put together!
1 pound mild white fish, like Tilapia or Sole in thin fillets
1/2 cup preferred (unsweetened) milk (I used So Delicious Unsweetened Coconut Milk)
1 egg beaten (optional – I have made this without the egg and it turns out fine)
1/2 teaspoon cayenne (omit or reduce if heat sensitive)
1/2 cup sweet rice flour (Mochiko Blue Star is good brand. Sweet rice flour is milled much finer than regular rice flour, and is powdery like a starch) or other flour. For a grain free option, I have done this with half almond flour/half arrowroot!
1/2 teaspoon salt AND pepper
Oil/fat for pan frying
Sauce:
2 tablespoons olive oil
4 cloves garlic, sliced thinly
1/2 cup sliced almonds (Trader Joe’s has these for the best deal I have found!)
2 tablespoons lemon juice
2 tablespoons allowed butter
First, prep the sauce. Saute the almonds and garlic over medium heat in the olive oil until golden and toasted….watch it carefully so as not to burn the almonds. Turn the heat off when it the garlic and almonds begin to brown and then set aside.
In a small bowl mix the milk and egg. In another small bowl, mix the flour, salt, pepper, and cayenne. Dredge the fish fillet in the milk mixture, then the flour, pressing the fillet down to coat the fish evenly. Saute all fillets in oil over medium-medium high heat until golden, and then flip to the other side, adding more oil as necessary to prevent sticking.
When you are ready to serve, add the butter and lemon juice to the waiting almond/garlic sauce, heat gently to warm and melt. Serve atop fish!
This recipe was shared on Gluten Free Wednesday, Go Ahead Honey It’s Gluten Free @ Gluten Free Cat, Hearth & Soul, Kids in the Kitchen, What’s Cooking Wednesday, Whole Foods Wednesday, Traditional Tuesdays, Real Food Wednesdays, Cast Party Wednesday, Frugal Days Sustainable Ways, This Chick Cooks,Full Plate Thursday, Thriving on Thursday, Pennywise Platter, Fight Back Friday, Freaky Friday, Fresh Bites Friday, Foodie Friday, Tasty Tuesday, Fat Tuesday, Hearth & Soul, Slightly Indulgent Tuesdays, Made From Scratch Mondays,
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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!
Sounds fabulous, Tessa! I can eat corn but not wheat or dairy so I will definitely be trying some of your recipes. My cousin is going through testing for celiac disease, too, so I will pass on the URL to her.
All the best!
Shari
This is an excellent dish! The flavors of the sauce really popped and having the crunchy almonds on top was my favorite. I will cook this again! Thank you for helping me find a fish dish that isn't "fishy"!
We made this for company and they loved it so much they asked for the recipe! Yumm!
Mmmm, my mouth is watering. Thanks so much for submitting this to Go Ahead Honey…It's Gluten Free!
Thanks so much for linking up. Hope to see you next week.
hubs is a fisherman – no really- for a living – this will come in handy!
thanks for linking with KiK
This looks like a delicious dish that we would really enjoy! Hope you have a special week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This sounds really delicious, I especially like the almonds with the fish, very nice. Thank you for sharing this at Hearth & Soul.
Tessa, this sounds delicious. We all love fish, especially Tilapia and Catfish. I have been broiling lately to try to stay away from the oil content, but this looks so good I may have to skip the broiling next fish dinner and go with your method ☺
If you are interested, please feel free to link up to our recipe carnival. It is open until Wed. midnight.
Thank you Mary..I am sure you will love it…it is very popular with whoever I make it for!
Tessa, I have my whole menu planned out already for the weekend, just from the recipes I saw in the last couple of days. Usually, I don’t have trouble coming up with a meal plan but sometimes, I go brain dead and can’t think of a thing! This is going to be our Sat. evening meal with steamed broccoli. My mouth is watering just thinking about it! Thank you so much for sharing in our recipe carnival. Hope to see you again and I appreciate your support ☺
Don’t we all Mary?! I am glad you felt inspired and sure hope you enjoy the dish as much as our family!
Oh, I love fish amandine! Your recipe looks delicious! Maybe you could try fish cakes some time? They usually have so many herbs and spices in them that you can’t taste or smell the fish. Thanks so much for sharing with Hearth and Soul!!
I love fish almandine and your sauce sounds so delicious! What a wonderful recipe!