The Balancing Act

Chef Chris Paul

Article: Chef Chris Paul
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Summer Meal Ideas

Not So Naughty but Nutty Fish

4 oz Pistachio out of shell

4 oz Walnut out of shell

1 oz Oatmeal

1 Egg Beaten

8 oz Filet of Flounder (or other mild white fish)

1 Carrot

1 Zucchini

1 Cucumber, peeled

1 Stalk Celery

1 Radish (optional)

Olive Oil

Lemon Juice

Salt and Pepper

Fresh Lime


Place nuts and oatmeal in food processor or chop by hand till small dice. Mix beaten egg with small amount of milk. Lightly dust fish in flour/cornstarch mixture and then dip in egg. Then coat with nut and oatmeal mixture. Put in refrigerator for 5 minutes. Sear both sides in small amount of olive oil on top of stove or cook in 350 oven for 15 minutes.Meanwhile fish is cooking, shred vegetables and mix with small amount of olive oil, lemon, and salt and pepper to taste. Place vegetable mix on plate and serve fish on top. Squeeze small amount of lime juice on top of all.

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