Tex-Mex crusted fish
For a change from the classic white fish, here's a version that's "pimped" both in taste and fiber content.
Servings: 4
Ingredients
- 4 nets white fish of your choice (or more, depending on their size)
- 3 tbsp (45 ml) egg whites (or the equivalent of a whipped egg)
- 3 tbsp (45 ml) flaxseed ground
- 2 tsp (10 ml) ground cumin and paprika (each)
- 2 tsp (10 ml) garlic powder and onion powder (each)
- 1 tsp (5 ml) dried oregano
- Salt and pepper to taste
Creamy vegetable salad with avocado
- 1 t. (250 ml) choice of greenery (lettuce, kale, arugula, spinach, etc.)
- 1 t. (250 ml) cherry tomatoes sliced in half
- 1 t. (250 ml) broccoli florets
- 1 t. (250 ml) celery and/or bell pepper cut into small cubes
- ¼ t. (60 ml) fresh coriander
- 1 green onion sliced
- ½ ripe avocado pureed
- ½ file juice only
Instructions
- Preheat oven to 400ºF and line a baking sheet with parchment paper.
- In a bowl, combine the dry ingredients for the Tex-Mex crust (flaxseed and spices). Place egg whites in a second bowl. Set aside for later use.
- Pat each fish fillet dry and spread over the baking sheet. Using a brush, spread egg whites over the surface of the fish and underneath. Then coat each fish fillet with the Tex-Mex mixture.
- Bake for 20 minutes.
- Meanwhile, combine all the ingredients for the creamy avocado vegetable salad.
- Serve the fish with the vegetable salad.
Notes
Serve, if desired, with a whole grain of your choice (here, in the photo, we used black rice).
Recipe by Marianne Lamy,