Recipes that are all gluten & dairy free

Almond Crusted Red Snapper with Zucchini Noodles


Recipe by

  • 2 5-6oz fillets red snapper
  • 1 tbsp avocado oil
  • 1 tsp Dijon mustard
  • 1/2 tbsp raw, local honey
  • black pepper, to taste
  • 1/2 cup almonds, crushed to a powder
  • 1/2 medium onion, diced
  • 1 tbsp capers
  • 1 large zucchini, spiralized into noodles
  • 1/2 cup mushrooms, sliced
  • 1 tbsp avocado oil
  • 1 medium lemon
  • 1 tsp rosemary
  • sea salt, to taste
  • black pepper, to taste
  • 2 pieces bacon, cooked and chopped into pieces
  • Sauté onions in pan over medium-high heat.
  • Preheat oven to 375 degrees.
  • Pat fillets with a paper towel to remove excess moisture.
  • Place the fillet in an oven-safe casserole dish.
  • Combine mustard, honey, and 1 tbsp oil in a small bowl.
  • Pour the sauce and cooked onions, followed by the crushed almonds, over the top of the fillet.
  • Bake for approximately 15 minutes.
  • Sprinkle with capers.
  • Heat 1 tbsp oil in a saucepan over medium heat.
  • Add the mushrooms to the saucepan and saute’ for several minutes.
  • Toss in the rosemary, veggie seasoning, and black pepper to taste.
  • Add the zucchini pasta and a squeeze of lemon juice and cook until the pasta is warm (this doesn't take long).
  • Remove from heat and serve topped with bacon bits.

Serving Size
2 servings

Posted To: Entree