4 Serves
38 Mins
Pat the white fish fillets dry using paper towels. Season both sides with salt and black pepper.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
204 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
235 mg / 420 mgPhosphorus
583 mg / 1,250 mgPotassium
1213 mg / 4,700 mgSodium
416 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
In a shallow bowl, combine the lemon juice and coconut milk. Place the fish in the mixture, ensuring it is well coated, and let it marinate at room temperature for 15 minutes.
In a separate shallow bowl, prepare the breading by mixing the almond flour, shredded coconut, ginger, and fresh mint.
Dredge the marinated fish fillets in the coconut-almond mixture until evenly coated.
Heat the cooking oil in a large skillet over medium heat. Add the fillets and cook for 3 to 5 minutes per side, or until golden brown and the fish flakes easily with a fork.
Transfer the cooked fish to a plate lined with paper towels to drain excess oil before serving.
25
g95
g20
g
Yemeni
