Paleo Plan

Louisiana Fillets

Makes dinner for two.

Approximate cooking time: 35 minutes

Ingredients

  • 2 Tbs coconut oil
  • juice of 1 lemon
  • 2 firm white fish fillets (sole, trout, snapper, or catfish)
  • 1/2 tsp lemon pepper
  • 1/8 tsp crushed red pepper
  • 1/8 tsp garlic powder
  • sea salt and freshly ground black pepper (optional)

Instructions

  1. Preheat oven to 350℉.
  2. In a medium oven-proof skillet, heat coconut oil and lemon juice over medium-high heat.
  3. Coat both sides of fillets, and lay side by side in the pan, overlapping slightly if necessary.
  4. Mix spices together and sprinkle over fillets.
  5. Bake for 20-25 minutes, depending on size of fillets and type of fish (catfish bakes the longest).
  6. The pan may blacken, but that's fine; the liquid will keep the fish moist.
  7. Season with sea salt and freshly ground black pepper (optional).

This recipe inspired in part or in whole from here.


6 Comments

  1. Hrm. Not sure the nutritional information is working properly. Says this recipe has 2 cals per serving, but 31g fat and 16g carbohydrates. (This may be addressed elsewhere – I haven’t looked around.) Thanks!

  2. Excellent flavor! I used garlic granules instead of powder fot more intensity.

  3. I’m definitely going to check this one out, but are you sure trout is part of the “white fish” family? I’ve been eating trout multiple times a week over the past few months and it’s most certainly related to the salmon family. I’m not saying that this recipe WOULDN’T work with trout, but I’m fairly certain trout doesn’t belong to the same family as a catfish. If anything, cod and basa fish would be closer to that than trout.

  4. Dthorpe

    red tilapia works well with this too.

  5. Used orange roughy, amazingly delicious!

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