I planned on cooking fish for dinner, Swai filets, to be exact. Couldn’t decide how to fix them. My husband voted for my Oven-Fried Fish; I voted for something with a creamy sauce. We compromised and the resulting dish was delicious! I basically made a recipe of my Oven-Fried Fish and then I created a simple bacon-onion-wine sauce to serve over it. Mmmmmm! It sure was good! This recipe is suitable once you reach Phase 2 of Atkins, as it has a little white wine in it. If you omit the wine you could have this dish even during the Induction phase. Those on a Primal regimen who consume occasional dairy could enjoy this dish. It is not suitable for Paleo diners. Be sure to note the nutritional stats below. This is one healthy dish nutritionally speaking, despite the fact it’s high in calories. It’s almost all your daily nutritional needs wrapped up in one dish!!
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21 oz. mild fish filets (swai, flounder, tilapia, sole or cod)
2 oz. plain pork rinds, crushed
½ tsp. my Seafood Spice Blend
6 T. mayo, preferable homemade mayonnaise
3 oz. heavy cream
1 c. tap water
5 oz. bacon, chopped fine (4 slices)
2 oz. white onion, chopped
½ c. green onion, chopped fine
2 oz. white wine (I used Reisling)
¼ c. parsley, chopped (optional, add a little of it to the pork-rind fish coating)
Dash each salt and black pepper
1/8-1/4 tsp. xanthan gum or your favorite thickener
DIRECTIONS: With the first 4 ingredients listed, prepare and bake the Oven-Fried Fish Filets per the instructions for that recipe. They will take about 20 minutes to bake. While the fish is baking, prepare your sauce.
In a non-stick skillet, brown the chopped bacon. Remove the solids to paper toweling to drain. In the 2 T. bacon grease left behind, saute the white onion until tender. Add the green onion and saute just for a minute or two to slightly soften. Lower heat to medium. Add the cream, water, white wine and most of the parsley (reserve a little for presentation when plating. Add about 3/4 of the browned bacon to the sauce (reserving a little for final plating). Simmer the sauce to allow flavors to blend and the wine to cook off its alcohol a bit. Add salt and pepper to taste. Dust the xanthan gum (or your preferred thickener) over the surface of the sauce, whisking or stirring it often. Allow a few minutes for it to “thicken up”. Turn off heat. When fish is crisped up and done, remove the pan from the oven and using a long spatula, dip the filets onto a serving platter. Dip the sauce over the fish, leaving the ends of the crispy filets exposed. Sprinkle on the reserved bacon and finally the reserved parsley. Serve at once with your favorite side dishes or a salad. I had mine with broiled Parmesan tomatoes and buttered broccoli.
NUTRITIONAL INFO: Makes 3 servings, each contains:
61 g fat
5.7 g carbs, 1.13 g fiber, 4.57 g NET CARBS (technically less, as not all the sauce was consumed)
53 g protein
753 mg sodium