Baked Pistachio Crusted Fish
Baked fish fillets in a paleo crispy pistachio coconut crust served over the best zesty mango sauce. Perfect as a romantic dinner for two or to feed a crowd.
Servings 2 people
Ingredients
- 1/4 c pistachios
- 2 tbsp shredded coconut (unsweetened)
- 1 tbsp coconut oil
- 2 x 6 oz fish fillets like cod, halibut or mahi mahi
- 1 zested lime
- 1/2 tsp sea salt or to taste
- 1/2 tsp red pepper flakes (optional)
Mango Sauce
- 2 yellow mangos
- 1/2 lime ( juice only)
- 2 tsp extra virgin olive oil
- 1 tsp honey
- 1 pinch sea salt
Instructions
- Preheat oven to 400"F
- In the bowl of a small food processor chop the pistachios with the coconut until coarse with a nice texture. Transfer to a plate.
- Pat the fish fillets dry with paper towels very well. Drizzle a teaspoon of the coconut oil on top and rub all over.
- Sprinkle well all over with sea salt and red pepper flakes to your taste.
- Place the fish on top of the chopped pistachio and coconut mix and use your hands to pat it to coat all over.
- Add a drizzle of coconut oil to a baking sheet and place the Crusted fish on top. Drizzle a little more coconut oil on top and bake in the preheated oven for 10 to 15 minutes until cooked through. ( the baking time will depend on the thickness of the fillets and your oven, so keep an eye on it)
Mango Sauce
- Meanwhile add the mangos, lime juice, olive oil and sea salt to a blender. Puree until smooth.
- Drizzle a serving plate with some of the mango sauce and place the baked fish on top. Drizzle with more sauce and garnish with the lemon zest.