citrus macadamia nut sole.

Here’s something simple, light, healthy, and delicious for you during the holiday season.

Citrus Macadamia Nut Sole

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.

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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.

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Give it a try for a light lunch with guests and they are for sure to be impressed!

Citrus Macadamia Nut Sole

xoxo,
peaches & cake

Citrus Macadamia Nut Sole
Recipe from Practical Paleo by Diane Sanfilippo

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  • 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.

One response to “citrus macadamia nut sole.

  1. catfishback

    Looks so simple and delicious! Thanks for sharing.

    XO,
    Catherine
    FEST (food, style, travel)

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