Fried Rockfish With Creamy Ginger Avocado Dressing
In my 2 and 1/2 years of eating a strict ketogenic diet, I had plenty of time to get a bit sick of pork and beef. Also I realized that both pork and beef come with a lot of implications, like for example pork is not the best meat when you are trying to lose weight and sustainable, non toxic beef is hard to find sometimes.
This is not to say that all fish is safe and sustainable, quite the opposite, but I feel more and more that a variety of options are always good, and we need to get away from the keto “bacon-mentality” as spending the rest of your life eating bacon every day, is not exactly a health promoting habit…
As far as sustainability and contamination the rockfish can vary form great to not so good. Here is a good reference list to use before you buy !
A great versatile fish
Rockfish is a super easy, super tasty choice of fish.
It is great in about every way you cook it, and it is really hard to mess up! The flavor is mild, the texture is fleshy and flaky at the same time.
It goes well in a curry or pan fried, so it gives you many options!
This recipe can be easily modified with a different sauce, so you can get creative and make this a staple recipe for you and your family!
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 255
- Fat: 25 gr -
- Net Carbs: 2 gr NET
- Fiber: 5.25 gr
- Protein: 23 gr -
- 1lb fresh rockfish cut in 4 fillets (you can also use Barramundi or Cod)
- 2 egg whites
- ½ teaspoon sea salt
- ½ cup coconut flour
- 3 tablespoons coconut oil
- 1 medium avocado
- ½ cup coconut cream
- ½ teaspoon fresh ginger, grated
- ½ tablespoon fresh cilantro, chopped
- ⅓ fresh serrano pepper (de-seeded if you do not want spicy)
- 1 teaspoon fresh lemon juice
- 1 teaspoon sea salt
- In a shallow bowl, whisk the egg whites with the salt until foamy.
- Pass the coconut flour through a fine sieve to eliminate chunks, then place in a large plate.
- Dip the rockfish fillets in the egg first, then into the coconut flour, coating evenly.
- In a large ceramic nonstick skillet, heat the coconut oil on a high flame.
- Check if oil is ready by dropping 1 drop of water into the skillet, if it sizzles vigorously, then it's ready for the fish.
- Lay the fillets gently into the skillet. Cook for about 2 minutes, then turn with a spatula, being careful not to break them, add another tablespoon of coconut oil if needed.
- Lower the flame to medium and cook for about another 3 minutes, until fish will flake easily with a fork. Remove from the skillet and place on the serving plates.
- In a small food processor, add all ingredients and mix on high until they form a smooth cream.
- Serve the fish with about 2 tablespoons of cream on top.
- Serve with a salad of choice.