Fish and "Chips"....only this is Fish and roasted potato skins! Very good indeedy!
FRIED FISH IN GARLIC
PARSLEY BUTTER
My husband is a big fan of fried fish and far prefers fish
prepared this way to baked in the oven (Shh, I also like baked fish very much). This fish has no breading, but does have a delicious spice rub and is absolutely yummy with the Garlic Parsley Butter. Did you know parsley is loaded with nutrients such as A, C and K and protects against disease, protects bone health as well as contains anti-oxidants. Often parsley is relegated to garnish; time to change that! I served this fish with crispy potato skins, and because fish itself is very low in carbs, you may be able to indulge once in a while.
Find the CRISPY POTATO SKINS HERE
Find the CRISPY POTATO SKINS HERE
2 tbsp olive
oil for frying (30 mL)
1 lb white fish fillets of choice (0.45 kg)
1 tbsp Garlic Parsley Butter, (15 mL)
per fish fillet
Lemon wedges (optional)
Spice Rub:
1/2 tsp black pepper (2 mL)
1/4 tsp paprika (1 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp seasoning salt (1 mL)
Garlic Parsley Butter:
1/2 cup butter (125 mL)
1/2 cup fresh, chopped parsley (125 mL)
2 tbsp chopped onion (30 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic (10 mL)
1 tsp salt (5 mL)
1/2 tsp black pepper (2 mL)
Rinse
fish fillets and pat dry with paper towels.
Sprinkle Spice Rub on both sides of the fish.
Spice Rub: In small bowl, combine black pepper, paprika,
onion salt and seasoning salt.
Garlic Parsley Butter: In food processor, process butter, parsley,
onion, olive oil, garlic, salt and black pepper until smooth.
In
large frying pan, over medium heat and in 1 tbsp (15 mL) olive oil, cook
fillets about 4 minutes on one side.
Turn and coat with about 1 tbsp (15 mL) Garlic Parsley Butter and cook
another 4 to 5 minutes, until done. Repeat with remaining fish fillets. Serve immediately with more garlic butter and
lemon wedges, if desired.
Yield: 2 servings
1
serving
521.2
calories
42.7
g protein
39.0
g fat
0.1 g fiber
0.4
g net carbs