Fried Rockfish With Creamy Ginger Avocado Dressing
Cuisine: American
Serves: 4 servings
  • Fish:
  • 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
  • Dressing:
  • 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
  1. Fish:
  2. In a shallow bowl, whisk the egg whites with the salt until foamy.
  3. Pass the coconut flour through a fine sieve to eliminate chunks, then place in a large plate.
  4. Dip the rockfish fillets in the egg first, then into the coconut flour, coating evenly.
  5. In a large ceramic nonstick skillet, heat the coconut oil on a high flame.
  6. 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.
  7. 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.
  8. 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.
  9. Dressing:
  10. In a small food processor, add all ingredients and mix on high until they form a smooth cream.
  11. Serve the fish with about 2 tablespoons of cream on top.
  12. Serve with a salad of choice.
Nutrition Information
Serving size: 1 serving Calories: 255 Fat: 25 gr - Carbohydrates: 2 gr NET Fiber: 5.25 gr Protein: 23 gr -
Recipe by The Nourished Caveman at