Updated: Dec 12, 2020
1 lb. butternut squash
⅓ cup coconut flour
½ TSP sea salt
1/4 TSP black pepper
1 TSP stoneground mustard
1 TSP maple syrup
1 cup pecans toasted & coarsely chopped
4 6 oz. sea bass filets
1 TBSP coconut oil
Preheat the oven to 350 and grease a casserole pan with coconut oil.
Place a large skillet over med-high heat and add 1 Tablespoon coconut oil.
Arrange 3 shallow bowls in a row and combine the coconut flour, sea salt and black pepper in first bowl, mustard, egg and maple in second bowl, and the pecans in the third bowl.
Dredge each fillet through bowl 1, bowl 2 and then press into the pecans in bowl 3 until coated.
Place each fillet in the hot skillet for 2 minutes each side, until lightly golden.
Place the fillets in casserole pan and bake for 10 mins until done.
In a food processor combine 1/2 cup coconut cream with 1/4 cup stone ground Dijon mustard and a sprinkle of salt and pepper.
Combine until smooth and serve over the fillets. Enjoy!