Low Histamine Macadamia Crusted Fish (Medium Oxalate, Low Lectin, Low FODMAP)
Equipment
- Sharp Knife
- Silicone Mat OR
- Food Processor (optional)
Ingredients
- ⅓ cup Macadamia Nuts coarsely chopped
- ¼ cup Tiger Nut Flour
- 1 Tablespoon Otto's Cassava Flour
- ⅛ cup Ghee melted
- 4 Low Histamine Cod Fillets about 4 ounces each
- ¼ teaspoon Redmond Real Salt
- 4 Tablespoons Native Forest Coconut Milk
- ½ teaspoon Organic Fresh Ginger
- 4 Lemon Wedges (optional)
Instructions
- Preheat oven to 400° F.
- In a medium bowl, stir together the chopped macadamia nuts, tiger nut flour, cassava flour, ginger, salt, and melted ghee. Set aside.
- Rub the coconut milk evenly over the top of the cod filets.
- Place parchment paper or silicone mat on your baking sheet. Then put the cod fillets on and bake for 5 minutes.
- Remove from the oven and coat the tops of each fillet evenly with the nut mixture. Lightly press the mixture into the fillets so it sticks better when serving.
- Return to the oven and bake about 7 minutes. The crust should be golden brown and the internal temperature of the fish should be 145° F.
- Remove from the oven and add a squeeze of lemon juice over the top before serving, if desired and tolerated.
Notes
Have leftover fish? Use it in in place of chicken in this low histamine taco recipe to make low histamine fish tacos!
This recipe also works for 2 to 3 larger fillets of about 6-8 oz each.
If you can’t tolerate citrus fruits right now, just omit the lemon juice.
Nutrition
Nutrition Facts
Low Histamine Macadamia Crusted Fish (Medium Oxalate, Low Lectin, Low FODMAP)
Serving Size
150 g
Amount per Serving
Calories
295
% Daily Value*
Fat
20.69
g
32
%
Cholesterol
75
mg
25
%
Carbohydrates
5.43
g
2
%
Fiber
1.49
g
6
%
Sugar
2.45
g
3
%
Protein
19
g
38
%
Vitamin C
3.5
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was in the comments below!