Pecan-Crusted Fish Fingers and Zucchini-Tomato Saute with Tossed Romaine

14 net carbs per serving

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Name: Pecan-Crusted Fish Fingers and Zucchini-Tomato Saute with Tossed Romaine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 2 fish fillets cod or tilapia, thawed; 1 large egg; 1/4 cup pecans finely chopped; 1/4 cup almond flour; 1/2 tsp garlic powder; 1/2 tsp lemon pepper seasoning; 1/4 tsp salt; 2 small zucchini; 2 1/2 Tbsp olive oil divided; 1/2 cup grape tomatoes cut in half; 1/4 tsp salt divided; 1/2 18 oz bag romaine lettuce chopped; 1/4 cup Red onion thinly sliced; 2 Tbsp Balsamic Vinegar

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INGREDIENTS

2 fish fillets ; cod or tilapia, thawed
1 large egg
1/4 cup pecans ; finely chopped
1/4 cup almond flour
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1/4 tsp salt
2 small zucchini
2 1/2 Tbsp olive oil ; divided
1/2 cup grape tomatoes ; cut in half
1/4 tsp salt ; divided
1/2 18 oz bag romaine lettuce ; chopped
1/4 cup Red onion ; thinly sliced
2 Tbsp Balsamic Vinegar

Servings

INSTRUCTIONS

Preheat oven to 350. Cut filets crosswise into 1-inch strips. Whisk together egg and 2 Tbsp water. Place egg mixture in a shallow dish. Combine pecans with remaining ingredients in another shallow dish. Dip fish in egg; dredge in pecan mixture. Place a wire rack on a baking sheet coated with cooking spray. Arrange fish on rack; bake 12 to 15 minutes or until fish flakes with a fork.

Note: for best results finely chop nuts so they'll adhere to the fish

Cut zucchini lengthwise into quarters, cut quarters into 2-inch pieces. Heat 1/2 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add zucchini, sauté until zucchini is crisp-tender. Stir in tomatoes; cook 1 minute. Sprinkle with salt, toss.

Combine romaine, red onion, remaining 2 Tbsp olive oil, Balsamic vinegar and remaining 1/8 tsp salt in a large bowl; toss.

NOTES

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Pecan-Crusted Fish Fingers and Zucchini-Tomato Saute with Tossed Romaine

2 fish fillets cod or tilapia, thawed
1 large egg
1/4 cup pecans finely chopped
1/4 cup almond flour
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1/4 tsp salt
2 small zucchini
2 1/2 Tbsp olive oil divided
1/2 cup grape tomatoes cut in half
1/4 tsp salt divided
1/2 18 oz bag romaine lettuce chopped
1/4 cup Red onion thinly sliced
2 Tbsp Balsamic Vinegar

Preheat oven to 350.  Cut filets crosswise into 1-inch strips.  Whisk together egg and 2 Tbsp water.  Place egg mixture in a shallow dish.  Combine pecans with remaining ingredients in another shallow dish.  Dip fish in egg; dredge in pecan mixture.  Place a wire rack on a baking sheet coated with cooking spray.  Arrange fish on rack; bake 12 to 15 minutes or until fish flakes with a fork.  
Note: for best results finely chop nuts so they'll adhere to the fish

Cut zucchini lengthwise into quarters, cut quarters into 2-inch pieces.  Heat 1/2 Tbsp olive oil in a large nonstick skillet over medium-high heat.  Add zucchini, sauté until zucchini is crisp-tender.  Stir in tomatoes; cook 1 minute.  Sprinkle with salt, toss.

Combine romaine, red onion, remaining 2 Tbsp olive oil, Balsamic vinegar and remaining 1/8 tsp salt in a large bowl; toss.

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Nutrition

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Serving Size: 1 Serving (444g)
Recipe Makes: 2 Servings

Calories: 550
Calories from Fat: 308 (56%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 9.5g
Cholesterol 224.6mg		69 %
Sodium 154.5mg		5 %
Potassium 1252.3mg		33 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 10.2g
Protein 46.9g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 550

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