This meal could have been an epic fail, but I managed to see past what seemed like failure and create a delicious recipe!
I was SO excited to finally try Health-Bent's Paleo Fish Stick recipe, which ingeniously used crushed plantain chips for the "breading." I wound up with hake rather than haddock, so my pieces were more like chunks than fingers/sticks. Other than that, though, I made the recipe as written.
I found the plantain crumbs didn't adhere well to my fish, and wound up creating a bit of a browned mess of my skillet. I used coconut oil (which I have done for similar fried recipes in the past), but it just didn't seem to work well what with the topping sliding right off the fish.
My original plan had been to serve my gorgeous fish sticks/chunks alongside a nice arugula salad. Instead I just tossed them in with the salad, which made for a very pretty and delicious one-dish meal.
Arugula Salad with Cashews, Avocado & Mango
one package arugula
1/3 cup raw cashews
1 tbs. plus 1/3 cup olive oil
juice of one lime
pinch of cayenne pepper
1/2 tsp. salt
2 tbs. raw honey
one mango, peeled and diced
one avocado, peeled and diced
Heat 1 tbs. oil in small skillet. Add cashews, cayenne and salt. Toss to coat and cook in low for a couple of minutes. Add honey, stirring again to thoroughly coat nuts. Remove from heat and allow to cool.
Meanwhile, combine lime juice and remaining 1/3 cup olive oil in a small bowl. Season with salt and pepper. Put arugula in a large bowl, toss in diced mango and avocado. Sprinkle cooled nuts on top and drizzle with dressing.
This salad was very light and really worked well with the fried fish. I made a similar recipe once with macadamia nuts that was equally delicious.
I will have to try the plantain-fried fish again! The actual flavor of what coating remained on my fish tasted great... remarkably not much like plantains, but just a nice, crunchy contrast to the flaky fish. I hate to admit defeat, but at least I was able to salvage a flop and turn it into something worth sharing.