Category Archives: Main Dish

Main Dish, Recipes, Seafood

Shrimp Kohlrabi Curry, A Bit of Bite


I love curries! Some folks aren’t too crazy about the spices, but I really relish them! While I use the powders, I really prefer the caked curry, like Golden Curry Sauce mix. You can use either one in this recipe. I think the caked curry gives a smoother, more blended taste. However you make it, this delicious curry will leave you wanting more, unless you don’t like curry, in which case you might as well go away now. This recipe is not for you.

Major ingredients for the curry, clockwise from bottom left: peeled and cleaned shrimp, tomatoes, onions, kohlrabi, curry sauce mix, chicken broth, and chopped beet greens.

Shrimp Kohlrabi Curry

3 cups Kohlrabi, diced (or a combination of kohlrabi, daikon and/or turnips)
2 tsps Ginger-Garlic Paste
1 medium Tomato, diced
1/2 cup Onions, chopped
1 teaspoon Brown Sugar Substitute (0 cal, 0 carbs)
3/5 of package of Golden Curry sauce mix
1 cup Chicken Broth
1/2 cup Water
1 lb. Shrimp, raw
1/2 cup Beet or kohlrabi greens, chopped (optional)
1 teaspoon Olive Oil or Coconut Oil
1/2 cup Coconut Milk
1/2 teaspoon dried crushed Red Chiles

Put kohlrabi and turnips in a microwave safe bowl and cook for about 5 minutes until they are just tender. Or put in boiling water and cook for about 10 to 15 minutes until they are fork tender. Drain.

In a deep skillet, heat oil a few minutes over medium heat Add ginger-garlic paste and onions and cook until the onions begin to turn translucent. Add vegetables and curry powder. Stir until vegetables are cooked, adding a little water if it gets too dry. Then add coconut milk, shrimp and greens. Stir together and cook until shrimp turn pink, about five minutes.

Serve over riced cauliflower or with a low carb tortilla in place of Nan. This is also good over shredded raw cabbage. You can also top with a sprinkling of chopped peanuts. If you like chutney with it, you can make a sugar free version. Try this recipe for a cranberry chutney.

Makes 4 to 6 servings

Nutrition Info (4 servings):
Calories: 268 Net Carbs: 10.4 g Protein: 26 g
(6 servings)
Calories: 178 Net Carbs: 6.9 g Protein: 17.4 g

Posted on 2/26/2013

Main Dish, Recipes, Seafood

Easy Poached White Fish With Sauce

3 Comments


Last night I decided I wanted to poach the white fish that I had thawed out. It was unmarked, but I believe it was Pacific cod — it came in a pack individually frozen in pouches from Wal-Mart or Sam’s Club and I didn’t mark the bag with the type of fish. But that’s okay, it was about a half inch so it would poach easily. I admit, I have never poached fish before. I am not a big fish eater and usually I grill, fry or bake it. How hard could poaching be?

Well, several recipes with many steps later, I was revising my opinion when I ran across one that sounded pretty easy and that’s the one I adapted for my fish. It came out pretty fantastic, although I think I overcooked the fish a little, forgetting that the fish would continue to cook once it comes out of the oven. Yes, oven. This fish is poached both on the stove, then in the oven.

I added a steamed vegetable medley with a cheddar cheese sauce and a cooling cucumber and tomato salad with rice wine vinegar to complete the meal. It made a great summer dinner.

2 White Fish filets (any type), about 1/2″ thick
1/4 cup Onions, sliced
2 tablespoons Low Carb Flour for thickening
1 tablespoon Butter
Heavy Whipping Cream, .5 cup, whipped
White Wine, 2 fl oz
Lemon Juice, .5 fl oz

Preheat the oven to 350 degrees F.

Butter a baking dish that can go from stove to oven. I use a 1 quart cast iron or cast aluminum pot with a lid. Layer the sliced onions on the bottom, then put the fish fillets on top and dot with butter. I also sprinkled about a tablespoon of dried chives on top. Cover the fish with the white wine and water. Bring to a simmer. Cover with a lid or heavy aluminum foil and cook in the oven for 8 to 10 minutes.

Remove the fish fillets to a place or tin and cover with foil to keep warm while you prepare the sauce. If the fish isn’t quite done, it will continue to cook while it rests.

Make the sauce in the pan you baked the fish in. Mix flour and butter together to make a paste, put in a little of the juice and mix until it is smooth, adding more liquid as needed until you can easily add it to the juices in the pan. Add cream, then cook and stir until the sauce thickens. (If it won’t thicken, use a little low carb thickener like Thick It Up, or guar powder or a teaspoon of cornstarch.)

Spoon the sauce over the fish and serve. Makes two servings (and a bite or two for the cat or dog).

Nutrition Info: Calories: 287 Fat: 18.3 g Net Carbs: 2.9 g Protein: 22.3 g

POSTED BY RENE AVERETT AT 7/21/2013 3:06 PM

Main Dish, Recipes, Seafood

Spice Up the Fish – White Fish With Curry Sauce

A friend in France recently sent me a recipe for Pangasius baked in a delicious creamy curry sauce. I have to say, I had never heard of this fish, but luckily the sauce goes well with almost any white fish. I have a personal preference for cod, halibut, tilapia and whatever that white fish from Africa was. Yeah, I threw the individually frozen filets in the freezer and tossed out the packaging.

My internet research indicates that Pangasius is about the 10th most popular fish in America and that may be true, but it isn’t in my grocery stores. Of course, it could be there labeled as basa or swai, or maybe even Asian catfish, channel catfish or just catfish, although it doesn’t look like the lake catfish PK once brought home in a bucket from a fishing trip to Frenchman’s Lake.

But I digress. The bottom line is this can be made with your white fish of choice. I used tilapia this time… I think, another unmarked package. No matter what fish you use, this is a low carb, delicious – and easy- meal.

White Fish Filet With Creamy Curry

Adapted from Françoise Panzani’s recipe

2 filets of white fish (cod, halibut, Pangasius, tilapia) about 4 to 6 oz each
1/2 cup cream
1 tablespoon curry powder
1 tablespoon butter
Salt and pepper to taste
1 tablespoon chopped parsley or cilantro
1 teaspoon chopped chives
1/2 teaspoon low carb flour or cornstarch

Preheat oven to 350 degrees F. (180 degrees C.)

While oven is heating, mix the cream and curry in a bowl to blend well. I used about 1 1/2 tablespoons because I like a strong curry flavor. Adjust it to your preference.

Lightly spray a small baking dish with cooking spray, then pour a little of the cream mixture on the bottom, just enough to cover. Put the fish filets on top of the sauce and dot with butter. Pour the rest of the cream mixture over the fish. Sprinkle with salt and pepper, then top with parsley and chives. Just a note here, I didn’t have any parsley, so I sliced three rolled leaves of turnip greens very thinly (chiffonade) to substitute.

Bake in the oven for about 20 minutes, until the fish flakes easily. Remove from the oven and use a spatula to lift the fish to a plate. Keep the fish warm by wrapping in foil. Pour the sauce into a small sauce pan and cook until it thickens or add the low carb flour or cornstarch to a tablespoon of water and mix well, then stir into the sauce mixture to speed up the process.

Place the fish on the serving plates, spread the sauce over top of each and top with a sprig of parsley, if you have it.

I served it with cauli-rice with mushrooms under the fish to soak up the delicious sauce and a side of Brussel sprouts and sliced cucumbers with riced wine vinegar to add a bit of coolness to the plate.

Serves 2
(and a cat – I find it odd that my Himalayan kitty Milo seems to like spicy foods. Banshee did also. Is it typical of the breed?)

Nutrition Info:
Calories: 347 Fat: 26.6 Net carbs: 3.1 g Protein: 24.5 g

Notes about the recipe: You can use milk instead of cream to lower the fat, although it might be a little higher in carbs. 1% reduced fat milk is 6.1 carbs for 1/2 cup. Light whipping cream is 3.5 g. Lactose intolerant? Try unsweetened almond milk for .3 carbs in 1/2 cup or for a touch of coconut flavor, use unsweetened coconut milk for .5 carbs. Add a drop of sucralose or a packet of Splenda if you want the sweetness. The almond and coconut milk options are much lower in fat.

I suspect, and will try it out the next time I make this, that if you add the thickener to the sauce while mixing it that it will thicken the sauce while baking in the oven.

Posted on  8/1/2013 12:02 PM

Asian Recipes, Main Dish, Recipes, Seafood

Peanut Curried White Fish with Squash

This last week I’ve been doing variations on recipes that I’ve used and this is a recent one. I tried the White Fish with Creamy Curry Sauce last week and wanted to try a couple of ideas I had on making this fish. The result was a wonderful dish that is going into my favorites. Like the other recipe, it is easy to make and elegant enough for company.

Peanut Curried White Fish with Squash

2 fish filets (cod or other white fish,) about 1 inch thick
Curry-S&B Golden Curry Sauce Mix (1/5 pkg), 20 gram(s)
Chili pepper, red, dried, 6 grams = 2 tsp., .25 tsp
1/2 cup Butternut or Acorn Squash
1 teaspoon Peanut Butter
1/3 cup Coconut Milk
Salt and pepper

Preheat oven to 350 degrees F. (180 degrees C.)

Cut squash into cubes, place into a small microwavable bowl and microwave for 2 minutes, stir and microwave another 2 minutes. Check to see if they are fork-tender, easily pierced with a fork. You want them firm, but not hard.

In a pan, put 1/5 of the Golden Curry paste and turn on low heat to melt it. Add peanut butter and coconut milk. Stir and cook until blended. It will be thick. Add a little water to make it an easily spreadable consistency.

Oil or spray a baking pan and put about a tablespoon of the curry in it. Place the fish filets on top, add salt and pepper. Reserve another tablespoon of the curry, then spread the rest of the curry over the top of the fish, then pile the squash on top of that and spread the rest of the curry over the squash.

Cover with foil and bake for 15 minutes. Remove the foil and bake another 5 minutes. Remove to serving plates and use the spatula or a spoon to scoop up the curry sauce and drizzle over the fish on the plate.

Makes 2 servings

Calories: 298.8 Fat: 7.4 g Net carbs: 10 g Protein: 42.1 g

Posted on 8/5/2013

Asian Recipes, Main Dish, Recipes, Seafood

Fish and Veggies – Tempura Style

I love deep fried fish, especially cod, but I haven’t had it in over three years. After a week or so on the East Coast and passing up several opportunities for fish and chips, I finally decided I needed to do something about it. So, I adapted a tempura recipe to low carb flours and gave it a whirl. The oil needs to be hot enough to fry quickly but not so fast that the food doesn’t get cooked. If it’s too cool, the tempura batter won’t stay on the vegetables while they’re cooking. But it’s easy enough to make the batter and it’s worth the effort for the wonderful meal. If you don’t like my vegetable selection, then substitute in your favorites, like cauliflower, broccoli, or asparagus. Just try to stick to the lower carb options.

For gluten free, I would try replacing the CarbQuick with rice flour. You don’t need to use the coconut flour if you would prefer all rice flour. But rice flour is extremely high in carbohydrates, 123 net carbs in 1 serving. You could try all coconut flour or a combination of coconut flour and almond flour. If you use more coconut flour, use about 6 tablespoons and two eggs. It absorbs liquid, so you will probably have to add additional ice water.

Tempura Cod and Vegetables

Tempura
1/4 cup CarbQuick Baking Mix
2 tablespoons oconut flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/3 cup ice water
Oil for deep frying

Fish and Vegetables
3 1/4 lb pieces of cod cut into three chunks each
1/2 cup zuchinni, cut into large cubes
1/2 cup kohlrabi, sliced into 1/4″ slices
1/2 cup Acorn squash, cut into 1″ pieces
12 cleaned fresh green beans

Wash fish off and cut into chunks. Cut all the vegetables into 1″ to 1 1/2″ chunks. Mix the tempura batter. Add ice water until it has a thick, but not too thick consistency. It needs to stick to the food, but not make too thick a coating. When using coconut flour, it will absorb liquid, so it will use at least double and possibly three times as much water as the recipe calls for.

Pour oil to about 1 1/2 inch deep in a deep skillet (I use cast iron) and heat to 375 degrees, or until a bit of batter sizzles and browns quickly. Lower the heat slightly. Try to keep an even heat.

Dip about six vegetables in the tempura batter, then place gently in the oil to fry. It will take just a few minutes for them to brown on one side. Turn with a slotted spatula and brown on the other side. Remove to a paper towel covered plate to cool. Continue to cook vegetables, about six to a batch. You can keep the drained vegetables warm in a 225 degree oven on a baking tin. Fry the chunks of fish last. They will take about 3 to 5 minutes a side, depending on thickness. Check to be sure the fish is cooked all the way through.

Serve as soon as possible. You can sprinkle with rice vinegar or any favorite flavor of sauce you like. Left over vegetables and fish don’t reheat very well, but you can put them on a baking sheet and warm them in the oven for about 10 minutes at 300 degrees.

Nutrition Info per serving:
Calories: 568.5 Fat: 46.7 g Net Carbs: 8.8 g Protein: 46.2 g

Posted on 6/3/2013