Spicy Lime Pollock Keto Version Food

SPICY CHICKEN TIKKA MASALA, GRILLED VERSION

Steps:

• Marinade:.
• Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.
• Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.
• Thread chicken on skewers and discard marinade.
• For Sauce: (double).
• Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
• Stir in: coriander, cumin, paprika, garam masala and salt.
• Stir in tomato sauce, simmer 15 minutes.
• Remove from heat until 5 minutes before chicken is done grilling.
• Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

SPICY LIME POLLOCK - KETO VERSION

Steps:

• Tear six 18-inch sheets of aluminum foil.
• Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
• Cut lime to squeeze
• Season both sides of the filets with salt (or garlic salt) and pepper to taste.
• To assemble each packet, layer ingredients in this order in middle of foil sheet:.
• 1½ cup lightly packed spinach leaves.
• 6 asparagus spears.
• Filet.
• 1/6 of the sliced onions.
• 1 tablespoon chili oil.
• 1/6 of the lime juicJuice from 1 lime quarter.
• Bring ends of foil together over food and crimp several times; crimp ends to close packet.
• Bake in 450 degree oven for 12-15 minutes.

POLLOCK WITH THREE PEPPER SALSA

Steps:

• Pollock:.
• Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
• Remove pollock from marinade; drain.
• Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
• Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
• Three Pepper Salsa:
• Combine roasted, peeled and diced peppers,.
• seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
• Makes about 1 1/3 cups.