Friday, June 28, 2013

What's for Dinner?-Coconut flour crusted Mahi-mahi with fresh green beans and spaghetti squash mac-n-cheese

I am on the Gaps diet with the exception of allowing myself raw milk from my cow, so this recipe is GAPS friendly for those allowed dairy! And is is YUMMY! And husband approved. (he doesn't even really like fish!)

Put the spaghetti squash, split in half long ways in the oven at 350* F before you start to make sure everything is finished at about the same time.

Ingredients and Directions:

  • 4-6 Mahi-Mahi Fillets
  • 1 Fresh and pastured egg
  • Enough coconut flour for dredging (I sprinkle it on top and rub it in to save flour)
  • 1 TBS Chili powder
  • 1/2 TBS Ginger powder
  • 1 1/2 TBS minced garlic
  • Enough extra virgin cold pressed coconut oil to cover the bottom of your skillet
  • 1 Lemon
  • Meat thermometer

    First heat your skillet on medium-low and add the coconut oil and garlic. Next, put your egg in a bowl and scramble it with a whisk or fork.   Next Dip each fish fillet egg then in coconut flour, then sprinkle the chili and ginger powder over all of the fillets. Put the fillets in your skillet and let them cook. Slice your lemon thinly so there are enough slices for each fillet. (Also start your green beans at this point) When the fillets reach 80* F carefully flip the fish.  Top with a lemon slice each and let them finish cooking until they reach 145*F. Remove from heat and serve.
Green Beans:

  • 1 LB Fresh, de-stemmed green beans
  • 1 TSP coconut oil or farm fresh butter
  • 1/2 TBS minced garlic

    You can either steam or saute your green beans.  If you are steaming start your water to boil when you put your squash in. If you are sauteing preheat your skillet with oil or butter when you start the skillet for the fish.

    Add green beans and garlic to your steamer or skillet while you are waiting to flip your fish.  Cook until the reach a nice bright green color and still have some crunch to them.  Over cooking destroys the nutrients.
Spaghetti Squash:

  • 1 Medium sized spaghetti squash sliced length wise and placed in oven at 350* until skin is easily punctured by a knife

    For Sauce:
  • 1 cup extra sharp (mine was aged 3 years) cheddar cheese, cubed or shredded.
  • 1 cup raw milk or milk substitute.

    Start a double boiler, and put the milk and cheese in.  Cook on low or medium low being careful not to curdle or burn the mixture. When melted together let cool and thicken.  If you want it thicker ad a tablespoon of coconut flour. Add to squash. Top with a sprinkle of chili powder.

    Remove your squash from the oven and let cool slightly.  Then, being careful not to burn yourself ( I use a clean rag to grip the squash) remove the seeds and he tough part surrounding the seeds.  Next, pull the husk away from the sides and presto! you have spaghtti. For a video click here :How to Make Spaghetti Squash Strings

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