Chef: Susan Van Zanten
Age: 53
Family Members: Husband Dan, Sons Hayden (20), Griffin (15), Grandma Phyllis, and Labrador, Bodey
Residence: Encinitas Ranch; Devonshire
Hobbies/Interests: Cooking, sitting on the beach and walking the trails with “Bodey”.
About the chef: I am currently a K-8 substitute teacher and working on completing my Master’s degree in Special Education.
About the recipe: I chose to feature this recipe because our family often eats gluten free and this is exceptionally tasty!

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1 ½ lbs.  wild snapper
½ cup  almond flour
½ cup  coconut flour
2  eggs
2 Tbsp.  coconut oil

SAUCE
½ cup  plain whole yogurt
½ cup  organic mayonnaise
¼ cup fresh cilantro

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1.  Scramble 2 eggs
2.  Combine almond and coconut flour
3.  Melt 2 Tbsp. coconut oil in large sauté pan
4.  Dip fish into egg and into flour mixture making sure fish is covered liberally
5.  Sauté in coconut oil for 5 minutes and repeat on the other side…fish will take 10-15 minutes depending on thickness
6.  Mix sauce ingredients and top fish when serving

* As an option to the sauce you may serve with fruity salsa.

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