• 8 thin white fish fillets
  • 1/2 cup hazel nuts {or other}
  • 1/2 cup shredded coconut
  • 4 tbsp. coconut oil
  • 1 tsp sea salt
  • 1/2 lime juice
  • Mango Chutney (omit for FreeDiet™ phase 1)
  • 1 sweet ripe mango
  • 1 1/2 limes juice
  • 1/2 cup coconut cream
  • handful of fresh mint
  • sea salt dash
  • pepper dash
  • nutmeg dash

Want to knock the socks off your family or impress your friends? By the way, I have done neither these days because my family is used to these gourmet creations and it is no big deal to them!

If you knew me in the day, I always found an excuse to have a breakfast, lunch or dinner party!  However, it is difficult to find the time to plan those on-a- whim parties that require several days of cooking unless it is for a Holiday!

Anyway, this dish is really scrumptious and who cares if everyone else wasn’t impressed because I was!  I should give the hubby props, he did tell me it was really good.  I was so excited to have another dinner option! I was expecting the accolades of a star chef from the food network.  A girl can dream right?

So if you find yourself making this recipe or even think  it looks good, I would love to hear your comments below……pretty please with a lime on top!

HazelnutFlounder1

Hazelnut Encrusted Flounder with Mango Mint Chutney {dairy & gluten free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 4-6

Ingredients
  • 8 thin white fish fillets
  • ½ cup hazel nuts {or other}
  • ½ cup shredded coconut
  • 4 tbsp. coconut oil
  • 1 tsp sea salt
  • ½ lime juice
  • Mango Chutney (omit for FreeDiet™ phase 1)
  • 1 sweet ripe mango
  • 1½ limes juice
  • ½ cup coconut cream
  • handful of fresh mint
  • sea salt dash
  • pepper dash
  • nutmeg dash

Instructions
  1. In a food processor or Vita mix finely ground the nuts.
  2. In a bowl mix nut flour, shredded coconut, coconut oil and sea salt. Set aside.
  3. Lay fish in a large casserole dish so they are not overlapping and squeeze lime juice on top.
  4. Cover fish with nut mixture and bake for 20-25 min. in a 350 oven until it is golden brown.
  5. While fish is cooking cut mango into small pieces and chop mint fine.
  6. Toss the lime juice, mango, mint, coconut milk, pepper, sea salt, and nutmeg in a bowl.
  7. When encrusted fillets are done baking, spoon a few tbsp of chutney over fish while on a plate.

Notes
I like to use a mild fish so that I can taste the flavors of the encrusted topping. Purchase low mercury, wild caught and sustainable seafood when possible. For a nut free version pumpkin seeds work nicely.

With a Spoonful of Health,

Dawn-Signature