I've always loved a crispy, crusted Tilapia or Mahi Mahi and whenever I see it a nut-crusted fish option on a menu, I'm always tempted to order it. But I end up refraining because it's usually crusted in flour (not just nuts) and fried in poor-quality oils. So, I decided it was time to figure out how to make a crunchy fish that's full of clean and healthy ingredients, and I'm happy to report that I finally did it! This recipe is super flavorful, and pairing it with the mango-avocado salsa gives it a nice, juicy twist. Cooking it on the stove-top with coconut oil really adds to the flavor and gives the quinoa a perfectly crispy texture.
2 Tilapia fillets - cut in half widthwise (or any other flaky white fish)
1/4 cup ground flaxmeal / flaxseeds
1/2 cup cooked quinoa, room temperature
2 tbsp coconut oil
Salt & pepper to taste
1/3 cup diced mango
1/3 cup chopped cherry tomatoes
1 diced shallot
1/4 cup chopped cilantro
Juice of 1/2 lemon
Salt & pepper
I hope you all love this recipe as much as I do!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.