Best Spicy Lime Pollock Keto Version Recipes
SPICY LIME POLLOCK - KETO VERSION
This dish has an excellent flavor and is quick and easy to make. Any fish filet works just fine for this recipe (flounder, tilapia, sole, pollack, haddock) and the combination of the high heat and the aluminum foil packets steams the veggies to perfection. I often put the packets together up to a day ahead of time, and pop them in the oven when I get home from work to let them marinate a bit. This is portioned out for my husband and I for a Keto diet (9 grams of net carbs per serving using USDA calculations, not sure why it's a bit higher here).
Provided by RustyDogma
Categories Very Low Carbs
Time 27m
Yield 6 packets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Tear six 18-inch sheets of aluminum foil.
- Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
- Cut lime to squeeze
- Season both sides of the filets with salt (or garlic salt) and pepper to taste.
- To assemble each packet, layer ingredients in this order in middle of foil sheet:.
- 1½ cup lightly packed spinach leaves.
- 6 asparagus spears.
- Filet.
- 1/6 of the sliced onions.
- 1 tablespoon chili oil.
- 1/6 of the lime juicJuice from 1 lime quarter.
- Bring ends of foil together over food and crimp several times; crimp ends to close packet.
- Bake in 450 degree oven for 12-15 minutes.
SPINACH AND ARTICHOKE PIE - WW CORE
This is a wonderful crustless quiche recipe. You can get creative with the vegetables you add, but the basic recipe works just fine. Slices can be frozen and reheated for individual meals.
Provided by CoreChick
Categories Savory Pies
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute mushrooms and onions in olive oil with garlic. Add spinach and cook until liquid has reduced.
- Mix vegetables with remaining ingredients, salt and pepper to taste.
- Pour into pie dish sprayed with nonstick spray. Bake 45 minutes.
Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.4, Cholesterol 140.8, Sodium 197.7, Carbohydrate 12.1, Fiber 6.3, Sugar 2.3, Protein 11.4
POLLOCK WITH THREE PEPPER SALSA
Havn't tried this one yet but soon. Just found it on the net and thought I'd share with you. Hoping for some reviews.
Provided by salvador1709
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pollock:.
- Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
- Remove pollock from marinade; drain.
- Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
- Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
- Three Pepper Salsa:
- Combine roasted, peeled and diced peppers,.
- seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
- Makes about 1 1/3 cups.
Nutrition Facts : Calories 369.2, Fat 22.4, SaturatedFat 3.1, Cholesterol 121.7, Sodium 296.4, Carbohydrate 9.4, Fiber 3.3, Sugar 2.7, Protein 34.6
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