Rinse fish under cold running water and pat dry with paper towels; set aside.
On a dinner plate, combine almond flour with teaspoon salt, teaspoon pepper, and garlic powder until evenly mixed.
Spread flour mixture on a dinner plate. Dredge fish in flour so all sides are evenly coated. Gently shake off extra flour.
Heat oil and butter in a 10" or 12" skillet over medium-high heat. When foam subsides, add fish in a single layer.
Cook fish for three minutes without moving and then carefully turn over using a fish turner or wide spatula. Squeeze half a lemon over fish.
Cook an additional two to three minutes and carefully move to a serving plate. Season to taste with salt and pepper. Serve with fresh lemon wedges.
Recipe courtesy of Cooking In The Keys
https://cookinginthekeys.com/pan-fried-yellowtail-...
