I AM A GHEE(K) BUT I'VE GOT SOLE

Ghee. I love it!! Who knew? I really didn't understand what it was until recently but I can tell you by preparing almond-crusted sole with ghee instead of olive oil, I was absolutely sold. The texture is rich but the taste is light and you feel great after eating it. Read on for recipe below.

Wait. But first, what is ghee? Ghee is clarified butter. Clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure golden-yellow butterfat. The advantage of this type of butter is its long lasting quality (up to 3 months in the refrigerator) and its high smoke point (which means it is great for frying delicate proteins without burning). Since ghee/clarified butter does not have casein (a type of milk protein) or lactose (milk sugar) it is easier for dairy-sensitive people to digest. Hooray!

As luck would have it, I ran into my friend Jon yesterday outside of Whole Foods. We talked about ghee and I realized, right then and there, that I was a ghee(k). This recipe is for him. He's awesome. As is the recipe. It's fun because you can get your kids involved -- they can help dip the fish into almond meal, egg, and chopped almonds. The almond meal makes the egg stick, and the egg binds the chopped almonds. It's very tactile and everyone will end up with messy hands. It's definitely worth it though!

This dish has become a staple of ours - I'm making it every week. By the way, the technique works equally as well with chicken tenders for those picky eaters who aren't quite sold on fish yet (insert my 10 yr old here). Enjoy!

4 servings

Ingredients

1/2 cup almond flour/meal (add more as you need it)

2 eggs, whisked

1 cup chopped almonds (I used slivered and then do a rough chop)

1/2 tsp salt

1/4 tsp pepper

4 fillets of sole or other thin, delicate white fish (ex: sole, tiilapia, rock cod, flounder)

2-3 T of Ghee (clarified butter)

Directions

• You will need three shallow dishes or bowls. Crack the eggs into the first bowl and whisk them. Put the almond flour/meal into the second bowl and stir in the salt and pepper. Put the chopped almonds into the third bowl.

• (1) Dip a fillet in the almond flour/meal (both sides) and tap off any excess. (2) Next, dip the floured fish into the egg. (3) Finally, lay it in the chopped almonds and gently coat on both sides. Do this to each fillet.

• Heat a large saute pan over medium heat. I usually use non-stick.

• Melt ghee to coat the bottom of the pan. If it pools/looks like too much, pour off excess.

• Put fish into pan and cook for 4 minutes or until the bread crumbs become golden brown. Use a spatula to turn the fish over and cook the second side for an additional 3 minutes. The second side tends to cook faster.

• Remove from pan and put onto a plate or serving platter.

• Garnish with a litte bit of freshly squeezed lemon and parsley (if you like it!)

• Serve with a big mixed green salad, side of sauteed spinach, or my updated Ensaladilla Rusa (recipe on blog: use search via 'mains' or 'recipes").

Are you a ghee(k) now too? Maybe!? Regardless, you've got sole! ;)

#mains #recipes