• fresh or thawed frozen bluegill fillets (or other fish of choice), as needed
• 1/2 cup coconut flour
• coconut oil, as needed
• salt, to taste
• freshly ground black pepper, to taste
• fresh lemon wedges

Directions:

Dredge fish fillets in coconut flour.

Heat oil (approximately 3 tablespoons per 4 fillets) in frying pan over medium heat. Fry fish until browned and flaky, turning over once or twice. Season with salt and pepper while frying.

Serve fish immediately and squeeze lemon juice over fillets. This is delicious! Enjoy!

Note: Fish will absorb all the coconut oil.

Recipe submitted by Betsy, West Bend, WI.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy (all copyrights reserved).

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Spicy, Coconut Fish

Ingredients:

• 2 tablespoons coconut oil
• 1 pound fresh fish fillets
• cayenne pepper, to taste
• salt
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons Coconut Cream Concentrate
• 1–2 cups water or broth of your choice

Directions:

Heat coconut oil in skillet and lightly brown fish fillets after seasoning with pepper and salt. Remove fillets from skillet.

Add onion, garlic, Coconut Cream Concentrate, and 1–2 cups water to skillet. Bring to a boil until mixture reaches a slightly thickened consistency, about 10 minutes. Add fish fillets to Coconut Cream Concentrate mixture. Cover skillet and cook for an additional 5 minutes. Serve with rice and enjoy.

NOTE: This recipe can also be used with chicken pieces.

Recipe submitted by Diana, Humble, TX.

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