Here’s something simple, light, healthy, and delicious for you during the holiday season.
Plain grilled fish can be a little boring at times all on its own, but when topped with a zesty crunchy nut topping….yowza! I’m currently obsessed.
I paired this sole with a mixed green salad with roasted sliced beets, tangerine segments, and a homemade balsamic vinaigrette as well as some roasted acorn squash.
Give it a try for a light lunch with guests and they are for sure to be impressed!
peaches & cake
Citrus Macadamia Nut Sole
Recipe from Practical Paleo by Diane Sanfilippo
- ¼ cup macadamia nuts, chopped
- 1 tsp. lemon zest
- 1 lb. lemon sole, or other white fish, or sub salmon (thawed if previously frozen)
- Sea salt and black pepper, to taste
- 2 tablespoons coconut oil or melted butter
- Lemon wedges, for serving
Preheat oven to a low broil setting.
In a small mixing bowl, combine the macadamia nuts, lemon zest, black pepper and sea salt (to taste). Set aside.
Place the sole on a baking sheet lined with parchment paper or aluminum foil, then top evenly with butter or coconut oil and nut/zest topping.
Place the fish in the broiler and cook approximately 8 minutes or until opaque white all the way through and fish flakes easily with a fork. Serve with lemon wedges.
Pairs well with mixed greens with roasted sliced beets, tangerine segments, and homemade balsamic vinaigrette.