Tag Archives: seafood recipes

Main Dish, Recipes, Seafood

Easy Poached White Fish With Sauce

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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

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

Main Dish, Recipes, Seafood

Shrimp and Asparagus — Colorful and Delightful

This week, I decided to adapt an enticing recipe that was on Fine Cooking by Jennifer Armentrout. To be honest, not a lot of adjustment was needed to make it low carb, except for the one key item of “grits” with cheddar cheese. I am not a huge grits fan, so it doesn’t bother me to lose this, but the substitute should be something similar. In my mind, this was another job for my favorite combo, cauliflower and daikon radish riced to the texture of grits. It came out deliciously wonderful and as the roomie put, “that’s a keeper.” Try it for yourself.

Shrimp and Asparagus with Cauli-grits

1- 1/2 tablespoons unsalted Butter
1 clove Garlic, minced
1-1/2 cups homemade or sodium free Chicken Broth
2 cups riced Cauliflower
1 cup riced Daikon
freshly ground Black Pepper
1/2 cup grated extra-sharp Cheddar
1/2 tsp. Tabasco or other hot sauce; more to taste

1/2 lb. medium-thick Asparagus, trimmed and sliced on the diagonal into 1-inch pieces
1 lb. large Shrimp, peeled and deveined
1 to 2 Scallions (green parts only), thinly sliced (optional)

Heat 1/2 Tbs. of the butter in a medium saucepan over medium heat. Add the garlic and cook until you can just smell it, 30 to 60 seconds. Add the broth and bring to a boil over high heat. Stir in the riced cauliflower and daikon and 1/4 tsp. salt. Reduce the heat to low, cover, and cook, stirring occasionally, until the mixture is thickened and most of the liquid is absorbed or evaporated, 20 to 25 minutes. Stir in the Cheddar and 1/4 tsp. of the hot sauce. Season to taste with salt and pepper. Cover and set aside in a warm spot.

Heat 1 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add the asparagus, sprinkle with a little salt, and cook, stirring frequently, until crisp-tender and lightly browned, 3 to 4 minutes. Add the shrimp and cook until the shrimp is opaque and the asparagus is tender, about 3 to 4 minutes. Reduce the heat to low and add the Worcestershire sauce. Season to taste with salt and pepper. Serve the shrimp and asparagus over the grits. Top with sprinkled scallions.

Makes 4 servings

Nutrition Info: Calories: 305.7 Fat: 18.4 g Net Carbs: 3.9 g Protein: 28.8 g

TIP: No asparagus at the market (or the cost is just too dear)? Try this dish with broccolini (baby broccoli). It will be colorful and the young spears are perfect.

Posted on 4/24/2013