This quick baked fish really provides a strong punch of flavor. It can be ready, start to finish, in about 30 minutes flat! You can’t beat this one for ease of preparation or flavor! I used Swai filets, but other fish filets are just fine. It is shown above with a creamy sauce made of homemade mayo, my Chicken Shawarma Spice Blend and a little coconut milk, but honestly, the sauce isn’t necessary, and it is NOT calculated into the nutritional info below. This baked fish has a lovely flavor without the sauce. This fish is Induction friendly and Paleo-Primal friendly as well.
2 Swai filets, or fish of choice (mine were 8 oz. each)
¼ c. homemade mayonnaise
½ tsp. my Shawarma Spice Blend (or other seasoning of your choice)
8 large pork rinds, crushed fine
2 T. my 8-Seed Spice Blend
2 T. Parmesan cheese, grated
DIRECTIONS: Preheat oven to 450º. Take out and have at the ready a sided non-stick cookie sheet pan. Place mayo in small bowl and stir in the Shawarma spice. Crush pork rinds and place them in a paper plate. Stir the 8-Seed Spice and Parmesan cheese into the pork rinds. Pat any moisture off both sides of the Swai filets with paper toweling. Using a basting brush, baste one side of the filets with the mayo being sure to cover them entirely. Dip the mayo side into the coating and place that side down on the sheet pan. Now baste the bare side facing up with mayo, again coating them very well. Sprinkle the remaining seed/rind mixture evenly over the top. Lightly sprinkle with more 8-Seed Spice if you don’t have good coverage. Pop into preheated oven and bake for about 20 minutes or until thickest part of the filet flakes white when tested with fork or knife. Lift filets carefully with long spatula onto plates and enjoy with your favorite side dishes. I served mine with a sauce made of more of the Shawarma mayo and a bit of heavy cream warmed together, squash casserole and green beans.
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NUTRITIONAL INFO: Makes 2 servings, each contains:
33.3 g fat
4.0 g carbs, 2.0 g fiber, 2.0 g NET CARBS
32 g protein
11 mg potassium
355 mg sodium
11% RDA Vitamin B6, 61% B12, 15% copper, 44% iron, 35% phosphorous, 63% selenium, 18% zinc