Pistachio Crusted Fish with Mashed Butternut Squash

by | Jun 4, 2019

Ingredients

  • 4 – 6 oz halibut fillets (you can use any fish or lean protein here)
  • 1/2 cup shelled pistachios, grind in food processor
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp raw shredded coconut
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • ½ tsp red pepper flakes
  • 1 tsp fresh lime juice
  • 2 Tbsp coconut oil
  • 3 Tbsp organic Dijon mustard
  • 1 egg
  • 1 large butternut squash – about 4 cups chopped

Directions

  1. Preheat oven to 400°F. Line a baking sheet, or glass baking dish with parchment paper, or spray with coconut oil.
  2. Chop your pistachio pieces in food processor, aim for a smooth texture with some larger pieces as well.
  3. Combine the pistachios, shredded coconut, almond meal, and spices in a bowl. Then add the coconut oil and lime juice and combine well.
  4. In a small bowl, scramble the egg and mix it with the dijon mustard. Dip each piece of fish into the egg and mustard mixture, then into the pistachio mixture. Place the filet on the baking sheet. Spread any of the pistachio mixture that’s left onto the fish.
  5. Bake the fish for about 10-12 minutes, until cooked through, and reached an internal temp of 135-140°.
  6. Serve with mashed butternut squash, raw greens, or whatever else fits your macros!

For the Squash:

    1. Peel squash, cut in half, remove seeds. Cube squash.
    2. Boil water, add cubed squash. Boil 20 minutes or until tender, drain squash.
    3. Mash the squash to your desired consistency, season with salt and pepper.
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