Monday, June 24, 2013

Macadamia Nut Crusted Sole

I love it when I stumble across some fresh Dover Sole, which I seem to find on the west coast easier than I find it on the east coast.  I found a couple of sole fillets, which I decided to coat in a combination of minced macadamia nuts with some grated orange peel and salt and pepper to taste.  A quick saute in some butter and finished with a squeeze of lemon made the perfect entree for dinner.

Our sides were mashed sweet potatoes and sauteed French green beans with caramelized shallots.

Macadamia Nut Crusted Sole Fillets
Makes 2 servings

2 tablespoons macadamia nuts, chopped
1/2 orange, zested
1/2 pound (or 2 fillets) sole
Salt and freshly ground black pepper, to taste
2 tablespoons butter or coconut oil
Lemon Wedges, optional for serving

Process the macadamia nuts in a food processor until finely chopped but not turned into a powder.  Combine the chopped nuts with the orange zest on a plate.  Season the sole fillets with salt and pepper to taste.  Coat the top of the sole evenly with 1 tablespoon coconut oil or butter.  Press the sole fillets into the nut mixture and press both sides to make nuts adhere.

Heat a skillet over medium heat and melt remaining tablespoon coconut oil or butter and saute sole fillets on each side for 2-3 minutes per side.

Slightly adapted from Paleo Diet Plus Plus

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