PAN-SEARED FISH WITH
CREAMY GARLIC
This is a restaurant-quality fish dinner. You will love this one. My husband and I sure did. Ian was never a huge fan of fish when I first met him, but my fish dinners over the years have changed his opinion. Now he makes sure our deep freeze is always stocked with several packets of fish.
Creamy
Garlic
1 tbsp olive oil (15 mL)
1 tbsp minced garlic
(15 mL)
2/3 cup whipping
cream (150 mL)
Liquid sweetener (sucralose or stevia) equal to 2 tsp sugar (10 mL)
1 tbsp Dijon mustard (15 mL)
1 tsp dried parsley (5 mL)
1 tsp cornstarch, optional (5 mL)
1 cup chicken stock
(250 mL)
Fish Fillets:
11/2 lbs
fish fillets (0.68 kg)
(5 pieces)
Seasoning salt, to
taste
2 tbsp olive oil,
divided (30 mL)
Creamy
Garlic
Fish
Fillets:
Have two nonstick skillets ready and place 1 tbsp (15 mL) olive oil in
each. Rinse fish fillets very well and
pat dry with paper towels or a clean kitchen towel. Season fish on both sides. Place fish in the two skillets and over
medium heat, cook fish 3 minutes on one side, turn and cook 3 to 4 minutes on
the other side, flip and cook another 1 to 2 minutes, as necessary. The fish should flake easily with a fork.
Yield: 5 servings
1
serving
315.0
calories
31.5
g protein
19.5
g fat
0.1 g fiber
2.0
g net carbs
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