1–1 1/2 pounds wild halibut (or other white fish), skinned and deboned
1 cup macadamia nuts
1/2 cup coconut or almond flour
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2–3 eggs, cage free
2 tablespoons ghee or refined coconut oil for frying
Sea salt and pepper to taste (optional)
1. Place macadamia nuts in a food processor bowl. Grind until nuts are finely chopped, but not to the consistency of flour or meal; mixture should remain course. If you over-mix, the natural oils will emerge and the mixture will begin to clump. Once nuts are finely chopped, place them in a bowl.
2. Mix coconut flour, onion powder, and garlic powder in wide, shallow bowl.
3. In separate bowl, whisk eggs thoroughly.
4. Line bowls up: coconut flour mixture first, then egg, then macadamia nuts.
5. Prepare two cookie sheets. Line one cookie sheet with parchment paper. Line the second with layers of paper towels.
6. Cut halibut into 2-inch strips. Rinse and pat dry with paper towels.
7. Gently place fish sticks in coconut flour, lightly dusting all sides.
8. Next, dip fish sticks in egg, covering all sides.
9. Finally, roll in ground macadamia nuts and place on cookie sheet with parchment paper.
10. When all the fish sticks are prepared, heat 2 tablespoons of ghee in large skillet over medium heat. When oil is hot, place fish sticks in skillet. Turn, making sure to cook evenly on all sides. Turn again. Fish sticks should cook for approximately 11/2 to 2 minutes per side or until golden brown. Add more oil as necessary. The thinner the cut of fish, the faster the fish sticks will cook.
11. Remove fish sticks and place on cookie sheet with paper towels to absorb excess oil. Season with salt and pepper as desired.
EXCERPTED FROM HEALING ADD THROUGH FOOD COOKBOOK (CD-ROM)