Asian-Spiced Fish Fillets
with Asian slaw and Sriracha aioli

Name: Asian-Spiced Fish Fillets
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 clove Garlic, minced; 1 tsp Mustard, Dijon; 2 Egg yolk; 1 tsp Lemon juice; 1/2 cup Oil, avocado; to taste Sriracha, ~1 tsp is a good heat level; 1 lb Tilapia; 1 Eggs, whisked; 2/3 cup Almond meal; 1/4 tsp Salt; 3/4 tsp Garlic powder; 1/2 tsp White pepper (sub black pepper); 1 Tbsp Oil, toasted sesame; for brushing Oil, cooking (opt); 1/2 Limes, sliced into wedges; 2 stalks Green onions, sliced thinly; 8 oz Coleslaw mix (or sub with shredded cabbage and carrots); 1 1/2 Tbsp Bragg's / coconut aminos; 1 1/2 Tbsp Vinegar, rice; 2 tsp Honey; 2 Tbsp Oil, cooking

Active: 25 Total: 55

Original GF Paleo Vegetarian

Originally part of 10/20/14's meal plan, we've updated this meal with a coleslaw shortcut so that you can get to deliciousness even faster!
Smarts: Coleslaw mix is a perfect little shortcut as pre-shredded cabbage and carrots keep well.

Ingredients

Metric

Servings:

Sriracha Aioli:

Garlic - 1 clove , minced
Mustard, Dijon - 1 tsp
Egg yolk - 2
Lemon juice - 1 tsp
Oil, avocado - 1/2 cup
Sriracha - to taste , ~1 tsp is a good heat level

Almond-Breaded Tilapia:

Tilapia - 1 lb
Eggs - 1 , whisked
Almond meal - 2/3 cup
Salt - 1/4 tsp
Garlic powder - 3/4 tsp
White pepper - 1/2 tsp (sub black pepper)
Oil, toasted sesame - 1 Tbsp
Oil, cooking (opt) - for brushing
Limes - 1/2 , sliced into wedges

Asian-Style Coleslaw:

Green onions - 2 stalks , sliced thinly
Coleslaw mix (or sub with shredded cabbage and carrots) - 8 oz
Bragg's / coconut aminos - 1 1/2 Tbsp
Vinegar, rice - 1 1/2 Tbsp
Honey - 2 tsp
Oil, cooking - 2 Tbsp

Prep

Green onions - Prep as directed. (Can be done up to 3 days ahead)
Dress slaw - Toss coleslaw mix with green onions, aminos, rice vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
Fish - Rinse and dry. Sprinkle with salt and pepper.
Prep breading stations - Whisk egg in a bowl large enough to fit all the fish. Combine almond meal, salt, garlic powder, white pepper, and toasted sesame oil in a Ziploc bag or in a Tupperware container that can fit all the fish.
Make Sriracha aioli - Mince garlic and combine with Dijon mustard, egg yolk, and lemon juice in a mixing bowl. Whisk in oil until you get a thick creamy consistency. Season with Sriracha.

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Make

Heat oven to 400F (204C) degrees.
Coat fish with whisked egg. Then transfer to bag or container with breading. Shake until fish is coated.
Spread breaded fish fillets out onto a sheet pan. If you want the final product to be more golden, brush the fish with some oil. Bake for 9 to 11 minutes.
Slice limes into wedges.
Taste slaw and season to taste with salt and pepper. Enjoy baked fish with Sriracha aioli, lime wedges, and slaw.

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Asian-Spiced Fish Fillets with Asian slaw and Sriracha aioli