I came across Pili Hunters Pili Nuts this past weekend at the Bend OR, keto meetup. I was immediately in love with it! Not only it has the best macros, but the taste and texture are absolutely amazing. Rich, but at the same time soft and buttery.
These nuts are wild harvested from the Filipino rain forest and are offered in their activated form (sprouted), meaning their beautiful nutrient availability is more easily accessible for body absorption. They are absolutely perfect for keto, having the lowest carb count of any other nut out there, and rich in Vitamin B1, manganese and magnesium.
I found them to be very versatile as well. I mean, I can eat bag after bag, but they can also be used in many different cooking applications. Sweet or savory! So my first attempt was this beautiful halibut fillet crusted with the pili nuts and some rosemary. The pili nut adds a crunch and richness to the light delicate fish and it works like magic! Honestly, I knew it was going to be delicious but I didn't expect it turn out absolutely amazing on the first try.
I marinated the fish in some orange juice, lemon juice, garlic, salt and pepper first. Don't worry about the orange juice here, it is a little amount just for the marinate. I thought that the light citrus and subtle sweetness from adding fresh orange juice to the marinate would really complement and balance the richness of the pili nuts. And that is exactly what it did! Feel free to substitute here, but the orange juice does give it a complementary twist to these nuts.
Other than that, this couldn't be more simple to throw together! It will look and taste like a restaurant quality dish, with minimal effort. So go get your hands in these nuts ASAP.
Pili Hunters Pili Nut Crusted Fish
What you'll need:
Place fish fillets, salt and pepper to taste, lemon juice, orange juice and the smashed garlic cloves in a container and let it marinate for 2-3 hours in the refrigerator
Pre-heat oven to 400F. In a small blender, food processor or bullet, carefully pulse the Pili nuts with the rosemary until it becomes a coarse paste like mixture. Do not blend it for too long or you will have butter!
Take the fillets out of the marinate and place them onto a baking sheet that has been oiled with coconut oil or any other oil of choice. Spread the Pili Nut mixture on top of each fillet.
Pop them into the oven for about 10-15 minutes depending on how thick your fillets are. They should cook pretty fast. At the last 5 minutes, turn on the broiler to get an extra toasting on that nut crust.
That’s it! Super simple and super good!
This is not a sponsored post! This is 100% my opinion and experience with these nuts. You just have to go try it for yourself!