Thursday, June 21, 2018
Note: Kate has recently begun the Autoimmune Protocol (AIP), so to accommodate her, I eliminated the Parmesan cheese and used coconut oil instead of butter. It was still marvelous, and that variation, using mahi-mahi, is what's shown in the picture, along with cauliflower potato salad.
In the future I plan to eliminate the Italian herbs and use just fresh garlic and ginger, plus add some shredded coconut to the chicharrones for more of an Island flavor. We’ll see how that turns out.
1 lb of fish fillets - cod, salmon, mahi-mahi, walleye, etc.
1/3 cup crushed chicharrones (pork rinds)
1/3 cup grated Parmesan cheese
1 T finely chopped parsley
1 T Italian herbs or Herbs de Provence
1 clove garlic, minced
2 T melted butter
Salt and pepper, or preferably Pepperman
Lemon wedges, to serve
Preheat oven to 400°F. Place the fillet(s), skin side down, on a baking sheet or shallow casserole and set aside.
Mix together the chicharrones, parmesan cheese, herbs, and garlic in a small bowl. Pour in the melted butter; season with salt and pepper/Pepperman to taste. Mix the ingredients together until the chicharrones absorb the butter (about 40 seconds).
Spoon the mixture over the fish, pressing it into the top until the fillets are completely covered.
Bake uncovered for 12-15 minutes (depending on the thickness of your fillets), until the crust is golden and the salmon is cooked and flakes easily with fork.