PAN-SEARED FISH WITH CREAMY GARLIC DIJON SAUCE

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Another time I made it as well - fish was browned more.



PAN-SEARED FISH WITH CREAMY GARLIC DIJON SAUCE 

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 Dijon Sauce:

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 Dijon Sauce:  In saucepot, in olive oil, cook garlic briefly.  In small bowl, combine whipping cream, liquid sweetener, Dijon mustard, parsley and cornstarch.  To saucepot, add cream mixture and chicken stock, bringing it to the boil.  Bring to a simmer and then add cooked fish to sauce, spooning sauce over the fish. Simmer a minute or two and serve. 

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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