Almond-Crusted Halibut with Sesame-Tahini Coleslaw
Using almond flour gives a nutty flavor and creates a wonderful crunchy golden brown coating.
Ingredients
- 1 ½ cups almond flour or finely ground almonds
- 2 eggs optional (or melted butter or oil)
- 3 Tbsp oil butter or margarine
- Salt and pepper
- 4-6 white fish fillets
Coleslaw
- 3 Tbsp tahini
- 2 Tbsp water
- 1 Tbsp GF Dijon mustard
- 3 tsp maple syrup
- 3 tsp cider vinegar or lemon juice
- ½ tsp ground coriander
- Salt and pepper to taste
- Small bag shredded cabbage and carrot mixture or make your own blend using savoy or napa cabbage and carrots
Instructions
- Place ground almonds into a shallow dish and season with salt and pepper. Whisk egg and place into another shallow dish.
- Melt the 3 Tbsp of butter into a non-stick fry pan. Meanwhile dip the fillets into the egg mixture, then dredge in almonds.
- Fry fillets on both sides until golden and cooked throughout.
- For coleslaw, combine dressing ingredients into a bowl and whisk until smooth. Toss with cabbage and carrot mixture.
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