Recipe Vortex

1 1/2 lbs white fish fillets like tilapia, sole, halibut etc.

sea salt and black pepper

1/4 cup blanched almond flour or chickpea flour

2 tbsp tapioca flour or arrowroot flour or cassava flour

2 tbsp avocado oil or olive oil

3 tbsp ghee divided

3 cloves garlic minced

1/4 cup chopped onion

1 cup chicken bone broth or low sodium chicken broth

2 lemons 1 lemon sliced and 1 juiced (about 2 tbsp)

2 tbsp capers drained

Sea salt and black pepper to taste

Chopped parsley for garnish

Pat the fish dry, then season all over with salt and pepper. Combine both flours in a large shallow bowl. Dredge the fish lightly in the flour mixture, shaking off the excess.

In a large nonstick skillet, heat 2 tbsp of oil and 1 tbsp ghee over medium high heat Add 2 fillets and cook until opaque in the center, 2 to 4 minutes per side, depending on thickness. Transfer the fish to a plate and cover to keep warm.

Wipe the skillet clean, then add 1 tbsp. ghee to the skillet over medium heat. Once melted, add the lemon slices and cook, turning once, until lightly browned, 2 to 3 minutes. Set the lemon slices aside with the fish.

Add the onions to the skillet and stir until softened, about 1 minute, then add the garlic and cook another 30-60 seconds.

Add the broth, capers and lemon juice. Cook for bout 3 minutes to reduce the mixture by half, then add in the remaining 1 tbsp of ghee and simmer until the sauce thickens slightly, about 1 minute. Return the fish to the skillet to warm, about 30 seconds, then remove from heat. To serve, top fish with lemon slices, spoon the sauce over the top and garnish with parsley. I love serving the fish piccata over sautéed cauliflower rice. Enjoy!