Almond Crusted Cod with Chili Lime Mayo
Another easy weeknight dinner. The key to evenly cooked fish is not crowding the pan, and patience. Only flip the fish once per side to ensure a nice crust.
2.5 lbs Raw Cod or other mild, white fish (to make 7 oz cooked per serving)
Silicone-Free, Soy-Free Cooking Spray
6 TB Almond Flour
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Chili Powder
Dash of Salt
6 TB Light Mayo
4 tsp Fresh Squeezed Lime Juice
Water to thin, as needed
2 C (10.52oz) Cherry Tomatoes, halved
8 C (8.48 oz) Baby Spinach
Heat a large pan over medium heat for 3-5 minutes.
Meanwhile, combine garlic powder, onion powder, chili powder and dash of salt in a small bowl. Divide spice mixture in 1/2.
Mix ½ of spice mixture into almond flour, and pat almond flour mixture onto ONE SIDE of each fish filet. Set aside.
Spray heated pan with 4 quick spritzes of silicone free cooking spray.
Place fish, almond flour side UP onto heated pan. Cook about 5 minutes on one side.
While the fish is cooking, combine mayo, other ½ of spice mixture, and lime juice and stir well. Set aside.
Spritz tops of fish with a quick spritz of silicone-free cooking spray and very carefully flip. Cook an additional 3-5 minutes or until fish is flaky and cooked through.
Divide baby spinach and tomatoes evenly between 4 plates.
Drizzle the the chili lime mayo over the fish and salad, or use as a dip.
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