“You wouldn't think that such an elegant dish could be prepared so quickly and easily. The almonds can be swapped out for peanuts, pecans, or walnuts (to name a few), and the orange roughy can be replaced by other fish (like tilapia) if desired.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Season both sides of each orange roughy fillet with salt and pepper.
  2. Whisk the egg and milk together in a shallow bowl.
  3. If almonds are already slivered, then they are ready to use. If not, then place in a food processor for 5 seconds to break them up. Pulse as needed. Alternately, place the almonds in a plastic bag and break up with a heavy metal can or meat mallet.
  4. Mix the almonds with the flour in a second shallow bowl.
  5. Melt the coconut oil in a pan on medium heat and roll around to coat. Vegetable oil can also be used.
  6. NOTE: for the next 2 steps, it's best to use one hand for the milk-egg bowl and the other for the almonds-flour bowl.
  7. Dredge the orange roughy fillets one at a time through the milk-egg mixture, holding them up to allow the excess liquids to drip off.
  8. Place the fillet in the almond-flour mixture. Using your dry hand, make sure the fillet is coated in flour and almonds. Press almonds into the fillet on both sides.
  9. Place one fillet at a time in time in the pan (unless you have a large enough pan to comfortably fit more than one). Cook fillet for 3 minutes on each side.
  10. Repeat steps 7-9 for remaining fillets.

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