I love using palm oil when cooking white fish. It makes the fish a little crispy and adds great flavor. The walleye pike is among the leanest freshwater fish you can get. A lot of white fish—sea bass and cod, for example—go well with almond meal, so mix up your protein sources!
- 2 fillet walleye pike fillet
- 1 lb asparagus
- ½ cup almond meal
- 2 tbsp palm oil
- 2 tbsp almond oil
- salt and pepper to taste
- Directions for fish: Preheat a skillet on medium heat.
- Coat skillet with 1-2 tbsp of palm oil.
- In a pie dish, add almond meal, sea salt, and pepper to your liking.
- Coat fish with almond meal breading.
- Pre-heat skillet; add in fillets.
- Cook 3-4 minutes on each side.
- Directions for asparagus: Preheat a second skillet.
- Coat with 1-2 tbsp almond oil.
- Add asparagus to skillet.
- Season with sea salt and pepper.
- Cover and cook over medium heat until sizzling, then reduce heat to low until asparagus is tender, not mushy. This takes approximately 12-20 minutes.
- Squeeze lemon juice over both fish and asparagus when done.