My husband was not a fan of fish until I started making him fish dinners like this one. He was very quickly convinced! We love our fish dinners - healthy and, for me, it is a quick solution to defrost frozen fish by placing in a bowl under running tap water, and quickly get food on the table, when time is a factor, or if I feel too tired to cook an elaborate meal.
LIGHTLY “FLOURED”
FISH IN
LEMON BUTTER SAUCE
I was amazed at how this simple fish dish is
restaurant-quality good! So simple and
yet so good! As with most fish-fry
meals, this is quick and easy, which is great for those times when time is a
factor. So little bake mix is required
that you can easily substitute almond flour mixed with a bit of coconut flour
instead.
3 thin fish fillets (1 lb; 0.45 kg)
Salt
and pepper, to taste
3
tbsp Gluten-Free Bake Mix 2, OR (45 mL)
simply a mix of almond flour and a little coconut flour
3
tbsp olive oil, OR more (45 mL)
Lemon
Butter Sauce:
4
tbsp unsalted butter (60 mL)
1
tbsp fresh lemon juice (15 mL)
1/8 tsp
salt (0.5 mL)
1/8 tsp
black pepper (0.5 mL)
1/2 tsp
dried parsley (2 mL)
Rinse fish fillets and pat dry with paper towels. Sprinkle fish on both sides with salt and
pepper. Sprinkle fish with Gluten-Free Bake Mix 2 (OR alternative) on both sides.
In large frying pan in olive oil over medium high heat,
cook fish fillets about 2 to 3 minutes on both sides (depending on the thickness of the fish) until golden brown and fish flakes easily when using a fork. Place on serving platter. Spoon all of the sauce over the fish and
sprinkle with parsley. Serve at once.
Lemon Butter Sauce: While fish is
cooking, prepare this sauce. In saucepan,
melt butter. Remove from heat and allow
to cool slightly. Stir in lemon juice,
salt and black pepper.
Yield: 3 servings
1 serving
315.5
calories
29.2
g protein
20.5
g fat
0.0 g fiber
2.0
g net carbs
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INTERESTING ARTICLE WRITTEN BY JIMMY MOORE OF LIVIN' LA VIDA LOW CARB FAME
Gary Taubes
Perhaps
the most influential voice in the mainstream on behalf of high-fat, low-carb
diets since the death of Atkins is science journalist Gary Taubes. His
curiosity about scientific controversies led him to look deeply into the world
of nutrition and the supposed science supporting the conventional dietary
wisdom. In 2002 he published a pro-low-carb column in New York Times Magazine entitled "What If It's All Been A Big
Fat Lie?" which catapulted him smack dab in the middle of the diet debate
and brought on the scorn of the low-fat apologists. That column landed Taubes a
book deal beginning with his magnum opus Good
Calories, Bad Calories in 2007 which was designed for researchers,
physicians and other medical professionals followed by his 2010
consumer-friendly version of the book entitled Why We Get Fat: And What To Do About It. Because of the
controversial nature of his writing bucking the common thinking on diet and
health in today's society, Taubes has been afforded some rather high-profile
media appearances, including Larry King
Live and The Dr. Oz Show. When
low-carb is fully embraced as a viable nutritional health concept someday,
we'll certainly owe a great deal of gratitude to Gary Taubes. Learn more about
his work at http://garytaubes.com.
Dr. Richard Feinman
If
change is going to happen in the medical community towards low-carb diets, then
it is going to have to happen at the medical school level. And that's precisely
what Dr. Richard Feinman is doing as a professor of biochemistry at Downstate
Medical Center (SUNY) in New York
where he attempts to explain to future doctors the explicit role that nutrition
plays in weight and health management. He is the founder of The Nutrition &
Metabolism Society dedicated to promoting the science behind why
carbohydrate-restricted diets are effective for improving health and is the
former co-Editor-In-Chief of the online journal Nutrition & Metabolism. You can learn more about Dr. Feinman at
his blog: http://rdfeinman.wordpress.com.
Dr.
Eric Westman
A traditionally-trained physician, Dr. Eric
Westman, had no intention of ever using nutrition as a therapeutic measure in
his medical practice. But after several of his patients reported incredible
weight loss and health improvements by following the high-fat, low-carb Atkins
diet, he knew he had to learn more. Since he wasn't trained on "diet
books," Dr. Westman traveled to New
York City to meet with Dr. Atkins himself to learn
more about what he was doing with patients and to begin publishing research on
the Atkins nutritional approach for the first time. He has been producing
studies and seeing patients over the past decade at the Duke Lifestyle Medicine
Clinic in Durham, North
Carolina and in 2010 was one of the co-authors of
the New York Times bestselling book The New Atkins For
A New You. Dr. Westman is the current President of the American Society of
Bariatric Physicians (ASBP) which holds an annual conference for medical
professionals interested in weight loss which includes a two-day session on the
latest science supporting low-carbohydrate diets. Connect with Dr. Westman at
his Facebook fan page https://www.facebook.com/pages/Dr-Eric-Westman/127133981830.
