SPICY LIME POLLOCK - KETO VERSION

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Spicy Lime Pollock - Keto Version image

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

9 ounces spinach leaves, bag pre-washed
36 asparagus spears, washed (5-inch or less)
24 ounces flounder, washed and patted dry (divided into 3-4 ounces each)
6 green onions, sliced (white part only)
6 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper flakes
1 lime
salt and pepper (or garlic salt)

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.

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