Almond and Coconut Crusted Lieu Noir

I've never had Lieu Noir anywhere else but France.  The translator calls it coal fish because it's flesh is a little bit grey.  That's not why I bought it.  It called me by my first name at the supermarket.  I did not hesitate.  I picked it up and said to it: You are coming home with me.

I wanted crusty fish, but not just any boring breaded fish, and so this magic was born.

Serves 2

Ingredients:

2 filets of fish, skinned

3 Tbsp EVOO

Crust:

1 handful almonds

1 large clove garlic

2 Tbsp dry coconut

2 Tbsp grated parmesan

1 tsp chili powder

2 Tbsp breadcrumbs

salt/pepper

Directions:

1.  Crush all the crust ingredients in a mortar and pestle.  It should be a little sticky because of the parmesan and garlic.

2.  Press the crust onto the fish.  It should stick.  If you feel more comfortable using egg yolk as glue, it's probably a good idea, but I just didn't think of it in time.

3.  Heat the oil in a frying pan and cook crust side down for approximately 1 minute, then carefully flip and do the same.

Serve with the things that make your heart skip.  Today, mine was steamed broccoli and cauliflower and a squeeze of lemon.

Lots of flavor!  

Madame is satisfied.