Almond Crusted Fish

Four weeks and counting… my imminent death!  Our Alaska venture is only 4 weeks away, and I think I may fail to survive these long runs!!  It’s been stupid hot out.  I’ve never had to deal with this heat before.  I’ve always trained from March-May…which was perfect temperature wise.  Well maybe not the snow on occasion, but this heat may do me in!  But I will keep pushing on!  Thankfully I haven’t really had any injuries as of yet. (Knocking on wood!)  And the sheer fact that it’s ALASKA is keeping me going.  Plus I have some pretty cool peeps who have been patiently running with me.  You know who you are!


I suppose I’ll quit complaining about running for a moment and move on to the food. 🙂  This was gooood!  And kid approved!  Can’t beat that!  Four thumbs up from my kiddos, so that’s saying something!!  Quick note:  You have to be careful when you turn these puppies!  Try to pat fish with a paper towel to decrease the moisture a tad….otherwise the crust tends to fall off.

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Almond Crusted Fish

Serving Size 1.25 oz. of fish per block w/ crust = 1P, ~2F

  • 42 grams of Natural Almond Flour (used for 4 fish fillets) ~ Blanched would work as well, but Natural is better!!
  • 4 fish fillet (orange roughy, cod, mahi mahi, etc)
  • 1 egg whisked
  • 2 Tbsp olive oil or butter (also for 4 fish fillets ~ fat values will vary depending on how much you use.  I tried to fry it very lightly)


  1. In a bowl, whisk egg.  Set aside.
  2. Rinse fish and heat skillet with olive oil
  3. Coat fish with egg, and bread with almond flour on both sides.
  4. Cook fish, turning frequently for about 5 minutes or until done.
  5. Serve with your favorite side.

~ Treasure


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