FRIED FISH IN GARLIC PARSLEY BUTTER






Fish and "Chips"....only this is Fish and roasted potato skins!  Very good indeedy!



FRIED FISH IN GARLIC PARSLEY BUTTER
My husband is a big fan of fried fish and far prefers fish prepared this way to baked in the oven (Shh, I also like baked fish very much).  This fish has no breading, but does have a delicious spice rub and is absolutely yummy with the Garlic Parsley Butter.  Did you know parsley is loaded with nutrients such as A, C and K and protects against disease, protects bone health as well as contains anti-oxidants.  Often parsley is relegated to garnish; time to change that!  I served this fish with crispy potato skins, and because fish itself is very low in carbs, you may be able to indulge once in a while.

Find the CRISPY POTATO SKINS HERE

2 tbsp olive oil for frying (30 mL)
1 lb white fish fillets of choice (0.45 kg)
1 tbsp Garlic Parsley Butter, (15 mL)
  per fish fillet
Lemon wedges (optional)
Spice Rub:
1/tsp black pepper (2 mL)
1/tsp paprika (1 mL)
1/tsp onion salt (1 mL)
1/tsp seasoning salt (1 mL)
Garlic Parsley Butter:
1/cup butter (125 mL)
1/cup fresh, chopped parsley (125 mL)
2 tbsp chopped onion (30 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic (10 mL)
1  tsp salt (5 mL)
1/tsp black pepper (2 mL)

Rinse fish fillets and pat dry with paper towels.  Sprinkle Spice Rub on both sides of the fish.

Spice Rub:  In small bowl, combine black pepper, paprika, onion salt and seasoning salt. 

Garlic Parsley Butter:  In food processor, process butter, parsley, onion, olive oil, garlic, salt and black pepper until smooth.

In large frying pan, over medium heat and in 1 tbsp (15 mL) olive oil, cook fillets about 4 minutes on one side.  Turn and coat with about 1 tbsp (15 mL) Garlic Parsley Butter and cook another 4 to 5 minutes, until done. Repeat with remaining fish fillets.  Serve immediately with more garlic butter and lemon wedges, if desired.

Helpful Hints:  The Garlic Parsley Butter will keep at least 2 weeks in the refrigerator.  Just make sure not to double dip, obviously.  It is also good with Rib-eye steak made in a frying pan.

Yield:  2 servings
1 serving
521.2 calories
42.7 g protein
39.0 g fat
0.1 g fiber
0.4 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: