Here’s a recipe almost anyone who loves seafood will find delicious. It calls for quite a bit of almond flour, but you won’t use it all. You want enough to get an even coating across the fillets without the remainder getting too gummy in the process.
2 tablespoons virgin coconut oil
2 large yellow or white onions, sliced into thin rings
2 teaspoons minced garlic
4 (3-ounce) trout or walleye fillets
1/2 teaspoon Himalayan or Celtic sea salt
1/2 teaspoon ground black pepper
1 cup finely milled almond flour (such as Bob’s Red Mill)
6 tablespoons organic duck fat, preferably Fatworks
1/2 cup slivered almonds or pine nuts
2 tablespoons minced fresh basil, cilantro, or parsley leaves
1 tablespoon minced fresh chives
4 lemon wedges
1. Melt the oil in a large skillet set over very low heat. Add the onions and cook, stirring often, for 40 minutes, or until golden brown, very soft, and very sweet. Should the onions brown too deeply, reduce the heat even further.
2. Add the garlic. Cook, stirring often, for 2 minutes, or until fragrant. Set aside off the heat.
3. Season the fillets with the salt and pepper. Spread the almond flour on a large plate and dredge the fillets in it, patting them down to get an even coating but shaking off any excess.
4. Melt the duck fat in a second large skillet set over medium heat. Add the fish and cook for 6 minutes, turning once, until crisp and cooked through. Transfer to 4 serving plates.
5. Add the nuts to the skillet and toast, stirring often, for 1 minute, or until fragrant. Set aside off the heat.
6. Spoon the onions over the fish; sprinkle the nuts and herbs over the onions. Offer a lemon wedge to squeeze over each serving as a garnish.