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 good it is to be so simple. A great recipe for weeknights when you’re tired after a long day at work. 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, tilapia, bluefish, halibut or any mild fish. I’ve even used this sauce on broiled salmon and liked the results. I keep this spice blend made up in my spice rack so making this is a snap at my house. 🙂
INGREDIENTS:
4 5-oz. fish filets or fish filet portions of your choice
2 T. unsalted butter
1½ tsp. Shawarma Spice blend
1/3 c. homemade mayonnaise
2 T. heavy cream
Pinch salt
DIRECTIONS: Stir 1 tsp. of the spice blend and the cream or coconut milk into the mayo in a small saucepan and set on burner set to lowest possible heat setting. Now to sauté 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. shawarma 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 creamy sauce over each portion. Serve with a green vegetable or nice green salad.
NUTRITIONAL INFO: Makes 4 servings, each contains:
338.5 cals, 25g fat, 0.63g carbs, 0.13g fiber, 0.5g NET CARBS, 28.3g protein, 83 mg sodium
Buttoni's Low-Carb Recipes 