Thanks to close friend of Urban Legend Bottling, Orlando A. Granado-Balaez, MSN, RN
Certified Practitioner in Anti–Inflammatory Nutrition ~ Inflammation Research Foundation.
This dude knows his paleo and keto and has provided us with this awesome recipe to help those of you looking to get your diet in line with that philosophy while still eating awesome delicious food!
Ingredients & Recipe below:
Ingredients For the Fish
4 Wild-Caught Haddock fillets
1 Large Cage-Free Hen Egg
1 cup of Red Mill’s Almond Flour
1/2 bag of Urban Legend Bottling Poultry Rub
1/4 cup of Kerrygold Butter
Ingredients For the Brussels Sprouts
2 lbs of Baby Brussels Sprouts
Organic Curry Powder
Instructions for the Brussels Sprouts
*** STRONGLY RECOMMEND DOING THIS BEFORE STARTING THE FISH RECIPE BELOW ***
•Pre-heat oven to 400F.
•Line a shallow oven pan with aluminum foil.
•Add a quarter cup of olive oil to coat all of the aluminum foil.
•Cut all of the butts off of the brussels sprouts, and cut each brussels sprout down the middle.
•Place all of the brussels sprouts, cut-side facing down, onto the olive oil.
•Drizzle olive oil over the brussels sprouts.
•Sprinkle ample amounts of the organic curry powder all over the brussels sprouts.
•Place in the oven for approximately 20 minutes (once the outer layers of the brussels sprouts begin to brown, it is a good indication to pull them out soon).
Instructions For the Fish
•Mix the almond flour and the Urban Legend Bottling Poultry Rub on a plate.
•Beat the egg and pour onto a separate plate.
•Roll each fillet in the egg; and, immediately roll it in the almond flour & Urban Legend Bottling Poultry Rub mix.
•Set aside and repeat with each fillet.
•In a frying pan, heat the oil between medium and high heat and then begin to place the fillets in the oil.
•Cover and lower temperature to medium.
•Frequently lift the fillets with a spatula to assess the bottom for browning.
•When browned to taste, flip the fillets over and cook uncovered.
•Again, frequently lift the fillets with a spatula to assess the bottom for browning.
•When browned to taste on both sides, remove from oil and plate.
•Melt the quarter cup of Kerrygold butter and place in a small receptacle for dipping.