Ingredients
- 4 (4–6-oz.) boneless, skinless filets of rockfish
- Himalayan salt and freshly ground black pepper, to taste
- ¼ cup coconut flour
- 1 tbsp. 1 to 1 gluten free flour (Bob Mills)
- 3 tbsp. unsalted grass fed butter
- 1 tbsp. olive oil
- 3 tbsp. ghee
- 4-6 garlic cloves chopped fine
- 1 tsp. Aloha fish spice rub (order on Amazon)
- 3 tbsp. finely chopped parsley
- 1-2 tbsp. capers
- 1 lemon, juice plus 1 tbsp. lemon rind, (thin slices for garnish optional)
Preparation:
Season filets on both sides with salt and pepper. Place flour on a plate and add a touch of salt and pepper and aloha fish spice, set aside.
Heat 3 tbsp. ghee in a 12″ skillet over medium-high heat. Working in batches, dust filets in flour, shaking off excess, and then place in skillet; cook, turning once, until browned on both sides and just cooked through, about 4-6 minutes.
Transfer filets to warm serving platter. Wipe down the pan with a paper towel to avoid the residue of ghee. Add the ghee and olive oil to the skillet; add chopped garlic sauté for one minute. Add 2 tbsp. of butter, 3 tbsp. fresh lemon juice, 1 tbsp. lemon zest (use a plain or a cheese grater on its finest edge) add capers and simmer for 1 minute.
Adjust lemon butter with a touch of salt and pour over filets or individual plates; sprinkle with parsley, garnish with lemon wedges and serve immediately. Serve over sautéed fennel or spinach.
While the fish is cooking sauté the fennel
Sautéed Fennel
Ingredient:
- 2 large fennel bulbs (2 cups)
- 2 tbsp. ghee
- Salt and pepper to taste
- Pinch of turmeric powder
Preparation:
Cut the end off of fennel discard leaves, cut in half and thinly slice, sauté fennel in butter until tender about 4 minutes. Place on a warm plate until ready to serve.
Julian Green Bean
- 1 pound green bean, sliced diagonally into ½ inch pieces
- 2 garlic cloves, sliced diagonally
- Salt and pepper to taste
- 1 tbsp. coconut oil
- ¼- ½ cup of slivered toasted almonds
Preparation:
Heat 1 tbsp. coconut oil in a 12″ skillet or wok over medium-high heat and sauté till tender, about 3 minutes. Remove from skillet and plate, sprinkle toasted almond over green beans and serve immediately.
Toasted Almonds
½ cup almonds
1-2 tbsp. ghee
Salt to taste
Touch of Aloha Fish Spice Rub
Preparation:
Heat 1-2 tbsp. ghee in a 12″ skillet over medium-high heat; add the slivered blanched almonds, stirring frequently to avoid burning almonds. When almonds are a touch of golden brown add a touch of salt and aloha fish spice rub or your favorite herb. Shake almond around to coat remove from heat and let cool, add to green beans or your favorite vegetable.