LOW CARB WHITE FISH POMODORO
Low Carb White Fish Pomodoro Recipe. An easy paleo-friendly meal that tastes amazing! Serve as-is or with zucchini noodles.
Provided by Sommer Collier
Categories Main Course
Time 18m
Number Of Ingredients 8
Steps:
- Place a large skillet over medium heat. Add the oil. Salt and pepper the fish fillets on both sides. Once the oil is hot, sear the fish fillets until cooked through. For thin fillets like grouper, cook 2 minutes per side. For thicker fillets like cod, cook 4 minutes per side. Remove from the skillet and set aside.
- Add the garlic and shallots to the skillet. Saute for 2-3 minutes to soften. Then add in the crushed tomatoes and honey. Stir and simmer for 5 minutes. Taste, and salt and pepper as needed.
- Stir in the fresh basil and add the fish fillets back to the skillet. Simmer another 1-2 minutes to reheat the fish. Serve warm as-is or with a side of raw zucchini noodles.
Nutrition Facts : ServingSize 8 ounces, Calories 230 kcal, Carbohydrate 17 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 63 mg, Sodium 329 mg, Fiber 3 g, Sugar 10 g
FRAGRANT FISH TAGINE
A flavourful fish dish that is perfect for a crowd or can be frozen in batches for a handy midweek treat
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Supper
Time 1h
Number Of Ingredients 18
Steps:
- To make the chermoula, put the oil, garlic, cumin, paprika, three-quarters of the coriander and the salt in a small bowl. Add the lemon juice, then blitz with a hand blender until smooth. Spoon half over the fish fillets and turn them over to coat both sides. Set aside to marinate.
- Heat the oil and fry the onions and garlic until softened and starting to colour, about 4-5 mins. Add the cumin and paprika and cook for 2 mins more. Add the tomatoes, stock, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 mins.
- Stir in the peppers and potatoes, cover and simmer for 15 mins until the potatoes are tender. If freezing, reserve half the sauce and chill before freezing.
- Stir the remaining coriander into the tagine, then arrange the fish fillets on top (if freezing a batch, reserve 4 portions of fish), and cook for 4-6 mins until the fish is just cooked. Serve with basmati rice, boiled with a little saffron if you like.
Nutrition Facts : Calories 282 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 2.76 milligram of sodium
FRAGRANT FISH POMODORO
A delicious fish dish that is light, healthy and full of flavour. Just as easy to make for a crowd as it is for two of three.
Provided by Anna Bloomfield
Categories Mains
Time 30m
Yield 4 people
Number Of Ingredients 13
Steps:
- Heat the oil and gently fry the onion until soft and translucent. When the onion is ready add the garlic, ginger and dry spices to the pan and continue to fry for one minute more. Add the tomatoes and first teaspoon of sugar and bring to the boil. Simmer gently, lid on, for ten minutes, letting down with a little water if the sauce becomes too thick. Season to taste adding salt, pepper and the other teaspoon of sugar if the sauce still tastes acidic.
- Next add the fish, bring back to a gentle simmer, and simmer until the fish is cooked through. This will take 5 -10 minutes depending on the size of the pieces of fish. Once the fish is cooked, gently remove any skin which will come away easily now, and break each piece of fish into two or three large pieces.
- Add the lemon zest and half the juice. Stir gently, taste and add the rest if needed.
- Serve in bowls with the fresh herbs sprinkled over the top.
Nutrition Facts : ServingSize 445 g, Calories 326 kcal, Carbohydrate 13.9 g, Protein 45.6 g, Fat 10.3 g, SaturatedFat 1.7 g, Cholesterol 180 mg, Sodium 228 mg, Fiber 3.7 g, Sugar 7.5 g
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