This quickly thought-up menu turned out to be one of the best fish dishes I’ve created in a VERY long time! I just can’t believe how easy it was. Can’t believe how good it was. This recipe just made my regular fish recipe rotations, for sure! I don’t believe I’ve ever used my shawarma spice on seafood before, but will be definitely be doing so again in the future! It’s truly delightful on fish! It was almost like a Hollandaise sauce, but without all the fuss, since I keep a fresh batch of homemade mayo made up all the time. This dish is acceptable for Atkins Induction and is Paleo friendly if you use coconut milk in lieu of the cream. You can use swai, sole, flounder or any mild fish for this recipe.
4 5-oz. tilapia filets (or other mild fish filets)
2 T. unsalted butter
1½ tsp. Shawarma spice blend (my recipe: http://buttoni.wordpress.com/2010/07/13/shawarma-spice-blend/
1/3 c. homemade mayo (my recipe: http://buttoni.wordpress.com/2009/07/27/homemade-mayonnaise/ )
2 T. heavy cream
DIRECTIONS: Stir 1 tsp. of the spice blend and the cream or coconut milk into the mayo in a small serving dish and set aside while you saute the fish. Melt the butter in a non-stick skillet or griddle over medium-high heat. Pat any moisture off the fish with paper towels and sprinkle both sides evenly with the remaining ½ tsp. seasoning and a pinch of salt. Raise heat to high and sear the fish on both sides until golden brown and done in center (takes just about 3-4 minutes on a side. Plate the filets and spoon about 2 tablespoons of the sauce over each. The fish is hot enough to warm the sauce. Serve with a green vegetable or nice green salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
25 g fat
.63 g carbs, .13 g fiber, .5 g NET CARBS
28.3 g protein
83 mg sodium
435 mg potassium
15% RDA Vitamin A, 22% B6, 128% B12, 22% E, 29% iron, 15% magnesium, 39% niacin, 53% phosphorous, 36% riboflavin, 144% selenium, and 9% thiamin