Sunnies and Squash

Sunnies and Squash

• Prep Time: 7 min
• Cook Time: 15 min
• Servings: 4

• Ingredients:
• coconut oil
• olive oil
• 1/2 can of coconut milk
• 16 Wild Sunfish Filets (from a fishin' trip)
• 2 eggs
• club crackers (for the non-Paleo)
• 1 Yellow Squash (sliced)
• salt & pepper
• 1 Zucchini (sliced)
• Parmesan Cheese (for the non-Paleo)
• 1/2 a White Onion (sliced)

Directions:
I made 2 versions, one is with the breading and the other is with the batter without breading. Both are good. I sliced up the veggies on a mandolin.

Heat up 2 TBSP of coconut oil over medium high for 1 minute. Throw in the zucchini, squash and onion and mix around with 2 TBSP of coconut milk, turn the heat down to med-med low and cover.

Breading: club crackers and Parmesan cheese in the food processor in equal parts.

In a separate bowl whip together 2 eggs and 1/4 of a can of coconut milk (the recipe calls for milk but we don't have it usually.

Heat up a separate pan over med-high with some extra virgin olive oil. Dip the fish into the egg mixture and drop in the pan (if you are going to use the breading, dip it in the breading and thoroughly cover the fish then drop it in the pan).

If you didn't bread it, the egg separates slightly from the fish. Flip it when you see a 1/8 of an inch white border around the fish. Finish cooking when white and flaky.

If you did bread it, flip it when the batter turns a nice golden brown and pull the fish out when the other side is the same.

By now the veggies should be done...a nice bright green and NOT soggy...I would suggest that you check on them periodically while you are cooking to make sure.

I would like to thank Shane & Bekka for taking us fishing...nothing better than eating something you caught! I paid the price with some wicked sunburn though.