Pecan Crusted Cod and Raw Brussel Sprout Salad

I have literally fantasized over this recipe all.damn.day.

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.

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(source)

And then this:

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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.

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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.

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

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Viola!

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