4 cups Green Beans (trimmed)
1/4 cup All Purpose Gluten-Free Flour
2 tbsps Paprika
1 1/2 tsps Sea Salt
1 1/2 lbs Monkfish Fillet (sliced into 1/2-inch medallions)
3 tbsps Avocado Oil (divided)
1/4 cup Capers (minced)
1/2 Lemon (juiced)
Bring a 1/2-inch of water to boil in a large pan. Add green beans, cover and cook for about 5 minutes or until desired tenderness is reached.
Meanwhile, combine the flour, paprika and salt in a large bowl. Add the monkfish and gently toss to coat.
Heat half the avocado oil in a pan over medium-high heat. Cook the monkfish, about 3 to 5 minutes each side or until browned and cooked through. Set aside.
Using the same pan, add the remaining avocado oil, capers and lemon juice. Cook for about 1 minute, scraping any bits. Divide the green beans and monkfish onto plates. Drizzle the lemon caper sauce over top and enjoy!