46-oz.halibut filletsor use another firm-fleshed white fish
sea saltto taste
white pepperto taste
1/3cupalmond flour or almond meal
1/4cupgheedivided, or use olive oil
Pat fish fillets dry and sprinkle each side with sea salt and white pepper.
Spread almond flour/meal on a plate; quickly dredge each fillet, lightly covering each side.
Melt 2 tablespoons of ghee (or heat olive oil) in a large skillet over medium-high heat; add fillets and cook for 2 minutes per side or until fish flakes easily when tested with a fork; remove from skillet and keep warm.
In the same skillet, melt remaining ghee (or heat olive oil); add parsley and lemon juice; bring to a quick simmer and pour a spoonful over each fillet.
SERVING SUGGESTION: Steamed asparagus and a big salad tossed with Leanne’s Basic Vinaigrette.