Almond-Crusted Garlic Lime Fish with Butter Sauce
Pan-seared white fish fillets coated in almond and coconut flour, partially baked then finished in a hot skillet for a crispy crust. Topped with a simple garlic lime butter sauce made from melted butter, fresh garlic, and lime juice.
Ingredients
- 4 firm white fish fillets
- ⅝ cup almond flourcashew meal1:1gluten-freepaleowhole30adds tree_nuts
source mentions cashew meal as alternative
Full guide → - 2 tbsp coconut flour
- 2 tsp garlic powder
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp lime zest, from 1 medium lime
- 2 eggs, beaten for egg wash
- 1 ½ tbsp oil, coconut oil or olive oil, for lightly frying
- 2 tbsp butter or ghee
- 1 cloves garlic, peeled and minced
- 1 tbsp lime juice
Instructions
- 1
Preheat oven to 400 F and line or lightly grease a baking sheet.
- 2
In a large bowl, combine almond flour, coconut flour, garlic powder, sea salt, black pepper, and lime zest. Mix thoroughly and set aside.
- 3
In a medium bowl, beat eggs together.
- 4
Dip each fish fillet in egg wash, then gently press both sides into the nut flour mixture until coated. Place on prepared baking sheet and repeat with remaining fillets.
- 5
Bake uncovered for 12 to 15 minutes until partially baked.
- 6
Heat oil over medium-high heat in a large frying pan.
- 7
Place partially baked fillets in the pan and fry each side for 1 to 2 minutes until coating is browned but not blackened. Remove from pan.
- 8
While fish is frying, warm butter, garlic, and lime juice in a small saucepan over medium heat until melted. Reduce to lowest heat to keep warm.
- 9
Spoon garlic lime butter over each fillet and serve.
Tips
Partial baking before frying prevents the nut coating from burning during the searing step.
Do not skip the egg wash; it helps the flour mixture adhere to the fish.
Keep the garlic lime butter on the lowest heat so it stays warm without separating.
Good to Know
Store leftover cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to avoid drying out.
Prepare the almond flour breading mixture and beat eggs up to 1 day ahead. Store separately in the refrigerator. Coat and partially bake fillets up to 4 hours ahead; finish with pan-frying and sauce just before serving.
Serve immediately after pan-frying and topping with garlic lime butter while the coating is still crispy.
Common Mistakes
Do not skip the partial baking step; frying the uncooked breaded fillet will burn the coating before the fish cooks through.
Do not over-fry in the pan; 1 to 2 minutes per side is sufficient since the fish is already partially cooked.
Do not blacken the coating; keep heat at medium-high and monitor closely during the searing step.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
source mentions cashew meal as alternative
Full guide →