Pecan Crusted Cod and Raw Brussel Sprout Salad

I have literally fantasized over this recipe

I have been digging brussel sprouts lately, in a big way. So I went scouring Pinterest a few days ago and found this picture. I’ve been obsessing over it ever since.



And then this:

Pecan Crusted Tilapia with Blood Orange Salsa from Paleomg.

With these 2 ideas in mind, I created a combination of the recipes:

First the salad:

  • 2 Cups Shredded (on a mandoline, or thinly sliced with a knife) Brussel Sprouts
  • 1 Cup Dried Cranberries
  • 1/4 Cup Almond Slivers
  • 2 Tbsp Finely Shredded Unsweetened Coconut
  • Balsamic Vinaigrette to dress.

or you could get fancy smancy and make your own Strawberry Poppyseed Vinaigrette. It’s not hard, I swear.

IMG_20130313_154446 IMG_20130313_154756

Mix all that stuff together. Done.

Pecan Crusted Cod

  • 2 Cod Fillets
  • 1/4 Cup Pecans
  • 2 Tbsp Coconut Flour
  • 2 Eggs
  1. Whisk together eggs and place in one bowl.
  2. Pulse pecans in food processor to a fine texture, but don’t make pecan butter please 🙂 … mix pecans with coconut flour and place in 2nd bowl for dredging.
  3. Dredge cod fillets in egg and then in flour mixture and place on parchment lined baking sheet.


Bake Cod at 350 degrees for approximately 20-25 minutes. Top with or serve along side salad.




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