I am a daddy’s girl, so the fact that my father and fiancé get along so well warms my heart! They went fishing together today on my dad’s boat. We used to go fishing every single weekend at the Jersey Shore, but Hurricane Sandy destroyed our beach house. This is the first summer of my life not being down the shore, and it is a tough adjustment. I can’t imagine how the people who lost their primary homes are feeling.
Luckily, the boat is docked at our property, and the boys were able to go on a day fishing trip. They caught quite a few keepers and my fridge is now stocked with fluke filets! Yum! If you are not familiar with fluke, it is extremely similar to flounder. This recipe would work with any thin white fish filet like flounder or tilapia. As per the recipe, it is served over a bed of sautéed spinach. If you are not here for paleo, it would be excellent over a bed of fluffy rice.
2 fluke filets
1/4 cup almond flour
1/4 tsp. pepper
Pinch of salt
1/4 tsp. garlic powder
1 egg – beaten
Juice of 1 lemon
1/4 cup white wine
1/4 cup chopped basil
6 oz. baby spinach
1 Tbsp. olive oil
2 cloves garlic – minced
1. In a shallow pan for breading, mix almond flour, pepper, salt, and garlic powder. Dip each filet in egg and then coat with flour mixture.
2. In a nonstick skillet, drizzle a little olive oil just to coat the bottom of the pan,and heat over medium high heat. Sauté each coated filet for about 3 minutes per side until browned. Remove fish from pan, cover, and set aside.
3. In a large pot, sauté garlic in olive oil until fragrant, then add spinach. Stir occasionally until wilted.
4. While spinach is cooking, add lemon juice and wine to skillet and heat over high heat until reduced by half. Add basil, stir, and turn off heat.
5. Plate a large pile of spinach, top with filet, and drizzle lemon basil sauce over.