Rock Fish Filet With Yogurt and Buckwheat flour- GF

Published on
August 12, 2022

Emily Navas

If you are looking for a juicy, easy, unique taste for your fish filet, this pan fried fish is for you! And Gluten Free!


Rock Fish filet

1/4 cup Greek whole milk yogurt

1 egg 

Powdered organic garlic

1/2 cup Buckwheat flour

Salt and Pepper to taste

1/2 lemon when done.

Fry in Olive oil or Ghee


Mix yogurt and egg until whipped. Lay aside on a flat plate buckwheat flour and mixed garlic powder.  Dredge your fish in the yogurt egg mix for a few minutes (5-10)  to let the fish to absorb the yogurt.  Dredge on both sides with buckwheat flour and garlic mix.  Prep your pan with the oil/ghee mix or one or the other.  Sprinkle with salt and peper as desired.  When fried on both sides, squeeze a few drops of lemon and ready to eat.

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Emily Navas LAc, Acupuncture & Functional Medicine

415-519-5230This email address is being protected from spambots. You need JavaScript enabled to view it.

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