Wussup Towners. I was tired of the basic blackened fish recipe, so we played around and come up with this Nut Crusted Blackened Swai. This fish came out amazing, the crunch from the nuts added an additional layer of texture to the fish and the epis and creole seasoning worked well together. Definitely try out this recipe and let me know what you think. As always we kept it keto and low carb, enjoy!
Ingredients
- 3-4 pieces of Swai (or the fish of your preference)
- 2 cups of nuts (our mixture was cashews, almonds, pistachios, and pecans)
- 2 tbsp. Epis (mixture of olive oil, garlic, and green onions)
- 2 tbsp. Creole Seasoning
Directions
Add nuts to a food processor and pulse 3-4x until you get small pea sized chunks of nuts. Rub epis paste over the fish to season and to help the nuts stick to the fish. If you do not have Epis you can use garlic and onion powder in place of that and use olive oil or an egg as your binder. Season the fish with creole seasoning and then pour the nuts over your fish and press in place so that they will stick to the fish. Let sit for 10 mins to allow the coating to stick to the fish. In a cast iron skillet add olive oil to the pan over medium-medium high heat. Once the pan is up to the cooking temperature add the fish and cook for 3-4 mins depending on the thickness of the fish, flip and cook the other side for an additional 3 mins. Once flaky the fish is cooked you can also use a meat thermometer. Enjoy.
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