PAN-SEARED FISH WITH
CREAMY GARLIC
This is a restaurant-quality fish dinner. You will love this one. My husband and I sure did. Ian was never a huge fan of fish when I first met him, but my fish dinners over the years have changed his opinion. Now he makes sure our deep freeze is always stocked with several packets of fish.
Ingredients:
Creamy
Garlic
1 tbsp olive oil (15 mL)
1 tbsp minced garlic
(15 mL)
2/3 cup whipping
cream (150 mL)
Liquid sweetener (sucralose or stevia) equal to 2 tsp sugar (10 mL)
1 tbsp Dijon mustard (15 mL)
1 tsp dried parsley (5 mL)
1 tsp cornstarch, optional (5 mL)
1 cup chicken stock
(250 mL)
Fish Fillets:
11/2 lbs
fish fillets (0.68 kg)
(5 pieces)
Seasoning salt, to
taste
2 tbsp olive oil,
divided (30 mL)
Instructions:
Creamy
Garlic
Fish
Fillets:
Have two nonstick skillets ready and place 1 tbsp (15 mL) olive oil in
each. Rinse fish fillets very well and
pat dry with paper towels or a clean kitchen towel. Season fish on both sides. Place fish in the two skillets and over
medium heat, cook fish 3 minutes on one side, turn and cook 3 to 4 minutes on
the other side, flip and cook another 1 to 2 minutes, as necessary. The fish should flake easily with a fork.
Yield: 5 servings
1
serving
315.0
calories
31.5
g protein
19.5
g fat
0.1 g fiber
2.0
g net carbs
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