Hazelnut Encrusted Flounder with Mango Mint Chutney {dairy & gluten free}
Creamy Coconut Asparagus Soup
Zesty Lemon Dressing
Salmon Cakes
Steak Fajitas {paleo, diary & gluten free}
Latest
- 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!
- 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
- In a food processor or Vita mix finely ground the nuts.
- In a bowl mix nut flour, shredded coconut, coconut oil and sea salt. Set aside.
- Lay fish in a large casserole dish so they are not overlapping and squeeze lime juice on top.
- Cover fish with nut mixture and bake for 20-25 min. in a 350 oven until it is golden brown.
- While fish is cooking cut mango into small pieces and chop mint fine.
- Toss the lime juice, mango, mint, coconut milk, pepper, sea salt, and nutmeg in a bowl.
- When encrusted fillets are done baking, spoon a few tbsp of chutney over fish while on a plate.
With a Spoonful of Health,
Related Posts
4 Comments on "Hazelnut Encrusted Flounder with Mango Mint Chutney {dairy & gluten free}"
Leave A Response
I make fish once a week, can’t wait to try it!
Hi Stephanie! Thanks for commenting and please let me know how it goes!
Love recipes. I have to read how to lower cholesterol and loose weight.
Thank you, Carol! So glad you are enjoying them! I love that we can eat for our health and not sacrifice our wellbeing. Here is a short video Doc did about how to lower cholesterol and lose weight. https://youtu.be/C42GkwATwqA