You
are going to love the flavors in this fish dinner. Even the green onions
added their own flavor profile to this dish. I am sure you will enjoy
this very satiating meal.
SEA BASS WITH BACON CREAM SAUCE
This
is a restaurant-quality, flavorful fish dinner! I had used this sauce with
chicken, although in a larger quantity, and knew I needed to find another use
for it, as it was so good.
This
recipe did not disappoint! My husband loved it! In hindsight I prefer to
use an egg wash (as written) to help the breading stick better. If you
find the sauce has thickened too much, add a little more water.
4 fish
fillets
1 cup diced onions, cooked
(optional)
4 slices bacon
1 egg
Olive oil for frying
Breading:
1/4
cup Gluten-Free Bake Mix 2, OR (60 mL)
almond flour and a bit of coconut flour, OR Keto Bake Mix
2 tbsp Parmesan cheese (30 mL)
1/2
tsp salt (2 mL)
1/4
tsp black pepper (1 mL)
Creamy Bacon Sauce:
1 tbsp butter (15 mL)
1 tsp minced garlic (5 mL)
1/2
cup chicken stock (125 mL)
1/2
cup water, OR more chicken stock (125 mL)
1/3
cup heavy cream (75 mL)
1 tsp lemon juice (5 mL)
Green onions for garnish, optional
Pat fish fillets dry.
In nonstickfrying pan, cook bacon. Set aside and when cool, cut into bits. In same pan cook onions, if using.
Breading: In small bowl, combine Gluten-Free Bake Mix 2, page, OR alternative, OR Keto Bake Mix, Parmesan cheese, salt and black pepper. In small bowl whisk egg.
Creamy Bacon Sauce: In nonstick frying pan in butter, stir fry garlic 1 minute. Stir in chicken stock, water, OR more chicken stock, heavy cream and lemon juice. Bring to the boil and lower heat, simmering about 2 minutes. Stir in bacon, reserving some for garnish. Set aside.
Dip fish fillets in whisked egg and spoon breading over both sides of fish fillets. In large, nonstick frying pan in olive oil, fry fish fillets about 3 minutes on one side, turn and fry again about 4 to 5 minutes, turning as necessary.
Heat Creamy Bacon Sauce and add fish fillets, cooking until fish is ready; it should flake easily with a fork when cooked.
Yield: 2 servings
1
serving
462.8
calories
40.5
g protein
29.8
g fat
0.1 g fiber
5.7
g net carbs
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ANOTHER RECIPE YOU MAY ENJOY:
LIGHTLY "FLOURED" FISH IN GARLIC BUTTER SAUCE
A USEFUL AND INFORMATIVE ARTICLE:
Since I published my book, Carbohydrates Can Kill, in the spring of
2009, I have had a handful of people who had not read my book, but challenged
me with questions or statements, such as “Can carbohydrates really kill?” or,
“I have been eating lots of carbohydrates, and am still healthy!”
On the other hand, almost all
the readers of my book greatly appreciated the information that I provided with
my personal life experiments, volumes of medical and nutritional literature, my
analysis on the ill health impacts of carbohydrates, and dietary advice. With
that information in hand, they restricted carbohydrate foods, and were able to
improve or recover from diabetes mellitus and cardiovascular diseases, among
other diseases, and to enjoy their renewed lives.
As the number of overweight
and obese individuals continues to rise, we have found dieting is the indispensable
key to losing weight. Limiting the caloric intake to an amount smaller than the
individual’s daily caloric output certainly helps lose weight. Thus,
theoretically, the most effective dieting for weight loss is starvation.
However, starvation or severe caloric restriction is unsustainable and
impractical, although starvation or severe caloric restriction was reportedly
helpful in reversing some diseases such as atherosclerosis and cancer, among
other diseases, which are a result of nutritional imbalance.
Besides starvation or dieting
with severe caloric restriction, the carbohydrate-rich, fat-restricted diet and
the carbohydrate-restricted, fat-rich diet are also available in weight loss
programs.
Since the mid-1900s, medical and nutritional professionals have vigorously promoted the carbohydrate-rich, fat-restricted diet for weight loss and preventing diseases. However, this diet is effective for weight loss only if it is practiced in combination with caloric restriction. With this diet, many experienced the lack of satiety and struggled with constant hunger pangs because of caloric restriction. Others who adopted this diet without caloric restriction failed to lose weight, or even worse, they gained more weight and developed diseases, such as diabetes mellitus, atherosclerosis, and many more.
Carbohydrate restriction for
weight loss has become a popular diet program since the early 1970s, thanks to
late Dr. Robert C. Atkins, a cardiologist, for his staunch stance on promoting
a low carbohydrate diet to his patients despite continued criticism from the
medical establishment of his unconventional approach. In fact, Dr. Atkins did
not invent the low-carbohydrate diet. Carbohydrate restriction for weight loss
and restoring health had already been practiced in the 1800s.
With the restriction on
carbohydrates, individuals can gain satiety with foods rich in both fat and
protein. Consequently, they are able to effortlessly reduce the daily amount of
caloric intake and lose weight, without hunger. Thus, although caloric
reduction is an indispensable key to weight loss, restricting calories from
carbohydrate-rich foods is apparently the best approach for weight loss.
Conversely, consuming an excess of carbohydrate-rich foods raises the blood
glucose level and traps the individual in a vicious cycle between postprandial
hyperglycemia, followed by a surge of insulin in the body, and hypoglycemia,
with the need of more carbohydrate-rich foods for raising the blood glucose
level. I named this vicious cycle “Sweet Rollercoaster.” With this vicious
cycle, diseases begin to develop.
In the meantime, more studies have found that restricting carbohydrate intake improves biomarkers for many diseases including morbid obesity, diabetes mellitus, coronary artery disease, Alzheimer’s disease, inflammatory diseases, and more. Contrary to the belief commonly held by medical and nutritional professionals, fat restriction does not reduce the risks of diseases. Ironically, replacing carbohydrate with saturated fat in diets reduces the risk of coronary artery disease. Likely this is true for other diseases, because the findings in my literature research have consistently supported the statement that Carbohydrates Can Really Kill!” In order to share my findings with you, I included in my book synopses of 35 out of more than 1,100 articles that I had reviewed at the time I published the book.