Whew, what a weekend. After that miserable cold spell we have had day after day of absolutely gorgeous weather. It’s my birthday on Sunday so I decided to treat myself to a ski day at Copper Mountain on Friday. It was an absolutely perfect day for it. Only a touch of wind at the top of the mountain, beautifully sunny, and nearly 20″ of fresh snow from the last week. I haven’t been skiing in 4 years so it was a great way to break my hiatus.
Saturday, I began the day with an honor WOD at Crossfit Parker. I have to say, if anything sets the Crossfit community apart, it’s their ability to unite together and support one another in their time of triumph and in their time of need. If you have not heard, Kevin Ogar, a Crossfit coach from Crossfit Unbroken in Englewood, suffered a severe back injury while competing in the OC Throwdown in California last weekend. Kevin is uninsured and he is fighting to regain the use of his legs. The Crossfit community has rallied around him, hosting workouts, workshops, and fundraisers to raise money to help with his medical bills. If you are interested in donating to help Kevin, please check out http://kevinogar.com/.
So today it’s my birthday. I’m chilling out of the couch, blogging, and waiting for the Broncos game. I decided to be good for lunch today because tonight there is a white-chocolate blueberry cheesecake with my name on it. Hey, if you’re going to indulge, REALLY indulge. As my legs are absolutely ACHING from the weekend’s festivities, I decided to have Mahi Mahi in hopes that the omega-3s will help any inflammation…not really, I just really wanted Mahi Mahi. I decided to “bread” them in hopes that I might find a technique that will work for fish tacos. I have to say, these came out rather nicely. Nice crispy crusted fish, and 100% paleo. Happy Birthday to Me!
Coconut-Almond “Breaded” Mahi Mahi with Nutty Kale
* 1 Bunch Kale (I used lucinato), washed and roughly chopped
* 1 shallot, thinly diced
* 2 cloves garlic, minced
* 1 TB coconut oil
* 1/4 cup almond butter
* 2 TB coconut milk
* 2 Mahi Mahi fillets (or any hardy white fish)
* 1 cup almond meal
* 1 egg
* 1/2 cup unsweetened, shredded coconut
In a large skillet, melt the coconut oil and add the onions. Cook over medium low until translucent. Add garlic and stir to heat. Add kale, and 4 TB of water (to help it steam) and cover. Cook until wilted. In a small bowl, mix the almond butter and coconut milk until smooth. (If necessary, you can use a blender). Turn off the heat and tossed into the kale. Season with salt and pepper.
Create a 3 bowl “breading” station. In one bowl, add the almond meal and season with salt and pepper. In another, beat the egg. In the last, add the coconut. Dip the fish into the almond meal, tossing to coat, then into the egg,then into the coconut, coating thoroughly at each station. Allow to sit on a wire rack for at least 10 minutes, allowing to dry slightly.
Coat a large skillet with olive oil and heat over medium. Once the skillet is how, add the fish. Cook about 3 minutes per side until the fish flakes easily with a fork and the crust is golden brown. Thicker pieces of fish may take longer.