INGREDIENTS
 

4- 8 fish fillets of your choice
12 oz. wild caught shrimp
2 cups BTOF organic almond meal
(our roasted meal tastes best with this)
Fresh chopped thyme
Garlic flakes/powder
Oregano
Salt & Pepper
4 tbsp olive oil

 

For Salsa:
1 mango
1 avocado
1 large tomato 
Half a lemon, squeezed juice

DIRECTIONS

​

1. Preheat barbeque to medium heat, and make sure it's scrubbed nice and clean.

2. In a large bowl, combine almond meal, thyme, garlic powder, oregano and salt and pepper to taste. Mix together with 2 tbsp olive oil. 

3. Take thawed fish fillets and one at a time dip them into the bowl, make sure all sides are covered evenly with the dry ingredients. (The olive oil will help the mixture to stick well to the fish). Place all breaded fish in dish to be transferred to barbeque.

4. Right before you put the fish onto the grill, use a couple folded paper towels dipped in olive oil and grease the section where you're going to put the fish. (This will help the breading and fish to not stick so much to the grill).

5. Transfer breaded fish to bbq and let sit.

6. While the fish is grilling, dump your rinsed shrimp into the remaining breaded mixture and mix around, until they're all pretty well covered.

7. Transfer the shrimp into a large skillet with 1 tbsp heated olive oil. Sautee on medium heat, stirring occasionally. 

8. For the salsa: chop up tomato, avocado, and mango into small chunks and mix all together in medium size bowl. You can squeeze some fresh lemon juice over it to keep it fresh.

9. After about 10 minutes, the fish on the grill should be ready to be flipped (you really only want to flip it once to avoid the fish breaking). It should not look transparent anymore, (if it's a white fish, we used cod). The breading should begin to look more golden and crispy.

10. Don't forget about the shrimp! When the breading and the shrimp are crispy and golden looking, its ready! Serve as an appetizer or with the fish as a side dish.

11. After the other side of the fish is cooked, carefully remove the fillets from the grill with a large barbeque spatula. 

12. Serve fish over brown rice or quinoa, and top with the fresh summertime salsa! Delicious and guilt free!