WebCod, snapper, and monkfish are ideal, or use a variety, for contrasting tastes and textures. Accompany with some good ol' crusty bread for mopping up all the …
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WebAdd the tomato, garlic and ginger and cook, stirring for a further minute. Add the curry powder, and cook, stirring, for a further minute until fragrant. Slowly add the …
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Web8. Asparagus and Chicken Stir Fry. Chicken breast is an amazing piece of meat for a special dinner. Chicken is low-fat and low carb, making it a winner and the …
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Sprinkle the monkfish fillets with salt and pepper on both sides. You won’t need to oil the flesh prior, it will stick to the flesh; Pan sear: Heat oil in a large non-stick pan over medium-high heat (or medium heat if your stove is strong). Place the thickest pieces of fish into the pan first.
Butter poached fish is low carb and keto-friendly. I use monkfish because it tastes so much like lobster. I also really like how easy it was to poach. The texture is light and flaky! If you can’t find monkfish, you can substitute snapper, sea bass, halibut, cod, mahi-mahi, or sea scallops. What is Monkfish?
"The tomatoes, carrots, apple, and onion marry with the monkfish, ginger, turmeric, cumin, basil, and cinnamon to deliver a well-balanced and delicate culinary experience," says Fabienne Riesen. "Serve over rice, with mashed potatoes, or with fingerling potatoes. Your guests will be asking for more!"
"I was recently introduced to monkfish (sold as 'monkfish tail' in fish markets) and it has become a new favorite of mine. It's often called 'poor man's lobster' because its firm flesh and delicate, slightly sweet flavor are similar to lobster." Monkfish's delicate flavor is complemented here by the combination of leeks and some well chosen spices.