Paleo Nut Crusted Snapper with Paleo Lemon Hollandaise

One of our coworkers brought in some fresh fish that he caught the night before while fishing in the Gulf of Mexico. Our chef went to work and came up with this delicious meal. Needless to say, it was quickly devoured by the staff. Fresh local ingredients is the key to eating clean and the fresh caught Gray Snapper made for some good eating. The chef coated the fish with Cassava Flour then crushed Pine Nuts and added salt and pepper. The filets were then sautéed in ghee. 

Fish Fresh From The Gulf

This is a great recipe, packed with flavor that would do well with any light, flaky white fish. I loved the crispy crunch from the crushed pine nuts. Whether you buy fresh fish at your local market or catch your own, give this recipe a try! 

Pine Nut Crusted Snapper with Lemon Hollandaise
Serves 4
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Prep Time
30 min
Prep Time
30 min
  1. 1 lb. fresh fish fillets, skin and bones removed (we used gray snapper)
  2. 1 cup pine nuts, ground in processor into crumbs
  3. 1 cup cassava flour
  4. 2 eggs, beaten
  5. 1 tsp. salt
  6. 1 tsp pepper
  7. ¼ cup ghee
  1. 6 egg yolks
  2. 2 cups ghee melted, hot
  3. Juice of two lemons
  4. Pinch salt
  5. 3T. water
  1. Season flour with salt and pepper.
  2. Melt ghee in nonstick pan.
  3. Dip each fish fillet in seasoned flour, dip in beaten egg, then coat one side in ground pine nuts.
  4. Lay nut side down in heated pan and sauté in the ghee for a minute or so until golden, turn fish once to cook the other side.
  5. Remove to plate and keep warm
  1. Put egg yolks in a bowl.
  2. Add lemon juice and then drizzle hot ghee gradually in while blending with an immersion blender.
  3. Add all ghee, then season with salt, and add water as needed to thin the sauce to a pourable consistency.
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