This recipe for Pecan-Crusted Sea Bass is the perfect example of a tasty dish that delivers in flavor without adding refined carbs or bad fats. Enjoy it guilt-free!
This recipe comes together quickly, so be sure to get all your sides ready beforehand, and wait on cooking the fish until right before you’re ready to serve. It’s also important to chop the pecans quite fine in order to get a nice, even crust.
⅓ cup coconut flour
½ teaspoon sea salt
¼ teaspoon black pepper
2 eggs
2 teaspoons dijon mustard
1 teaspoon pure maple syrup
½ cup pecans, toasted and chopped
4 (6 oz) sea bass fillets
1 tablespoon coconut oil
½ cup coconut cream
¼ cup stone-ground Dijon mustard
Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
Combine the flour, salt, and pepper in a shallow bowl. In a second shallow bowl, whisk together the eggs, mustard, and syrup. Fill a third shallow bowl with the pecans.
Dredge each sea bass fillet in the our mixture, dip it into the egg mixture until it’s fully coated, and then press it into the pecan mixture to evenly coat. Place on a clean plate.
Melt the coconut oil in a large skillet over medium heat. Add the fillets, in batches if necessary, and cook for 2 minutes on each side, or until lightly browned, adding more coconut oil as needed. Arrange the fillets on the prepared baking sheet and bake for 10 minutes, or until flaky.
In a bowl, whisk together the coconut cream and mustard with a fork. Chill in the fridge for at least 15 minutes and serve with the hot fish.
Calories: 387
Fat: 18g
Carbohydrates: 9g
Sodium: 750mg
Fiber: 5g
Protein: 37g
Sugar: 3g