This special crusted gluten-free fish recipe hails from the wonderful Damn Good Gluten Free cookbook by our friend Peggy Curry, of Curry Girls Kitchen. She promises it helped her kids and other friends become fish lovers. We promise it will fancy up your everyday dinner menu.
Crispy Hazelnut-Crusted Whitefish
White, flakey fish with a luscious, crispy savory coating that’s ready in a snap with a few simple ingredients? What’s not to love!
- ½ cup grated Pecorino Romano cheese or Parmesan or vegan Parmesan
- ½ cup ground hazelnuts (ground in a food processor or chopped very fine) or almond meal
- 1 teaspoon fresh minced dill optional
- ½ teaspoon garlic granules
- Fresh ground pepper to taste
- 1 pound wild whitefish filets such as mahi-mahi, Arctic cod, or branzino, rinsed and patted dry with paper towel
- ¼ cup garlic aioli or mayonnaise
- ¼ cup coconut oil
Heat a large pan over medium heat. Layer paper towel on a plate; set aside.
In a small baking dish, combine the cheese, hazelnut meal, dill, garlic, and pepper.
Spread 1 tablespoon of the aioli onto one side of each filet. Dip the fish into the nut meal mixture, aioli side down. Then flip and repeat the same process on the other side (aioli then nut coating). Reserve on a plate.
Add the coconut oil to the heated pan. Drop a few hazelnut crumbs into the oil to test the heat. Once it sizzles, place the fish into the pan, without crowding. Cook until the sides turn opaque, 4 to 5 minutes, reducing the heat to medium-low half way through to avoid burning. Using a thin metal spatula, flip and cook the other side until the fish is opaque and flaky, for another 3 to 4 minutes. Remove to the paper-towel-lined plate to absorb excess oil, then serve.