I don’t know about you, but a little part of me is relieved that the last sugar-centric holiday (for a while) has come and gone. Love you Christmas, love you Valentine’s Day, but I’m ready to truly reset and be kind to my body with what I put into it. While I am not a fan of the detox-retox cycle (aka being “bad” then being “good”) as it is incredibly guilt-inducing, I think it’s always an opportune time to include more healthy recipes to your menu rotation. That way, we eliminate the guesswork from the eternal question “what’s for dinner?” and minimize the chances of making unhealthy choices.
Back in the day, some British Army adage stated “proper planning prevents piss poor performance.” If you take the time to plan out (and even prep) your meals on the weekend, your body (and your family!) will thank you throughout the busy week.
This pecan and pepita-crusted fish is a simple, delicious way to prepare any fresh fish you have on hand. I served it with mixed vegetables (seasoned with olive oil, sea salt, and pepper) which I roasted on 385 degrees for 30 minutes. Enjoy!
- 1.25 pounds fresh fish (Mahi-mahi, salmon, truly anything!)
- juice of half a lime
- 1 Tablespoon butter, melted
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic salt
- ¼ teaspoon smoked sea salt, such as Maldon (optional)
- ⅛ teaspoon cayenne pepper (optional)
- 1 Tablespoon brown sugar
- ½ teaspoon ground cumin
- ½ cup pecans, roughly chopped
- ¼ cup pepitas (salted, roasted pumpkin seeds), roughly chopped
- Heat oven to 385 degrees.
- Wash and pat fish dry and place on a foil-lined baking sheet. Squeeze juice of half a lime and drizzle melted butter over the fish. Mix the remaining (7) dry ingredients, including nuts, together in a bowl until well combined. Spread the mixture evenly over the fish and press to form a crust.
- Cook on 385 degrees for 15 minutes, then heat to a broil and cook 2 more minutes, watching carefully so the nuts don't burn.