Tag Archives: fried

Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

pecanhalibut

Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.

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Chicken and Hoisin Fried Rice

We love this fried rice recipe.  It’s super easy to make.  You can also prepare this a day in advance and just reheat in a skillet over low heat to warm through.

I pounded my chicken flat and browned it in a skillet. I also cooked the rice according to package directions. I always use basmati rice for this recipe.

I took this recipe from my favorite cookbook, “The Complete Light Kitchen” by Rose Reisman.

Picture 2346

1 cup long-grain rice
2 skinless boneless chicken breasts
1/3 cup chicken stock
3 Tbsp low-sodium soy sauce
3 Tbsp hoisin sauce
2/3 cup chopped carrots
1 Tbsp vegetable oil
1 cup diced red pepper
1 cup diced snow peas
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
2 green onions, chopped

1. Bring 1 1/4 cups of water to a boil in a saucepan. Stir in the rice. Cover, reduce the heat to low and cook for 12 minutes. Remove from the heat. Let stand, covered, for 10 minutes. Transfer to a bowl. Cool.
2. While the rice is cooking, preheat the barbecue or a non- stick grill pan to medium-high and spray with cooking oil. Cook the chicken for 6 minutes per side, or until cooked through and no longer pink in the center. Dice and set aside.
3. Whisk the stock, soy sauce and hoisin sauce in a small bowl. Set aside.
4. Cook the carrots in a pot of boiling water until tender-crisp, about 4 minutes. Drain.
5. Spray a non-stick wok or large skillet with cooking oil, add vegetable oil and place over high heat. Add the red peppers, snow peas, garlic, ginger and carrots; cook for 2 minutes, stirring constantly. Add the cooled rice and cook, stirring for 2 minutes longer. Stir in the stock mixture and the chicken. Cook for 1 minute longer, until heated through.
6. Serve immediately, garnished with green onions.
SERVES 4