- 4 six ounce white fish filets (cod, sole, snapper, or tilapia)
- 2/3 cup whole nuts (almonds, pecans, walnuts, or hazelnuts)
- 1/2 cup brown mustard
- 1 teaspoon paprika
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons coconut oil
- freshly ground black pepper and sea salt to taste
- Put your choice of nuts in a food processor and chop finely.
- Place chopped nuts in a shallow dish or pan and mix in paprika, chipotle chili powder, and cinnamon.
- Spread mustard generously on both sides and then dip each filet in the nut mixture, making sure to coat both sides thoroughly.
- Heat coconut oil in a cast iron skillet over medium heat. Once oil is hot, fry filet about 3-4 minutes on one side. Flip carefully and fry on other side until fish is done, another 3 to 4 minutes.
- Season with sea salt and freshly ground pepper to taste. Serve with lime wedge.
- You’ll lose some of the nut crust off the fish, but that’s okay – it still tastes amazing! Just sprinkle the loose bits on top of your fish when you serve it.