Looking for new fish recipes? This Basa filet served with a creamy Romesco sauce is delicious.
• 4 basa filets
• 1 cup almond flour*
• 4 eggs, beaten
• Adam’s Reserve Classic Steak Rub**
• 1 small carton Silk Soy Creamer
• 1 jar Canyon Romesco Sauce
• 1/4 cup coconut oil
Mix Adam’s Rub with almond flour. Dip filets in beaten eggs then in almond flour mixture. Preheat skillet, then add coconut oil. Cook filets for 3-4 minutes per side. In a separate sauce pan, bring creamer to a low boil and allow to boil for 3-4 minutes, avoiding scorching. Lower heat and whisk in the jar of Romesco sauce, 1 tablespoon Adam’s Steak Rub, and 2 tablespoons almond flour. Spoon sauce over filets. Enjoy!
*Almond flour can be purchased at some specialty grocers or can be made by placing 3 cups of blanched, sliced almonds in a food processor and processing until smooth.
Yields approximately 2 cups of flour
**Adam’s Reserve spices are exclusive to HEB. If unavailable locally, substitute any herb blend according to preferred taste.
Romesco sauce is a classic sauce from the Catalonia region of Spain. The combination of sweet, smokey roasted peppers, roasted garlic and almonds is excellent when added to pasta for a quick meal. This pungent sauce is thick enough to spread on crostini, but also can be added to rice or polenta. It’s marvelous with grilled or steamed vegetables, seafood and chicken.