Best Blackened Fish With Salsa Verde Low Carb Recipes
BLACKENED FISH WITH SALSA VERDE (LOW CARB)
Yum--who doesn't like an easy low carb recipe? For dieters & non-dieters alike! *Salsa verde is green salsa:)*
Provided by Ang11002
Categories Catfish
Time 18m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fish on both sides with Cajun seasoning.
- Heat oil in a large nonstick skillet over medium high heat. Add half of the fillets and cook until lightly browned, about three minutes.
- Turn and cook until just opaque, two to three minutes longer.
- Transfer to plate and repeat with remaining fillets.
- Meanwhile, combine salsa and cilantro. Serve the fish topped with this.
Nutrition Facts : Calories 576.5, Fat 38.4, SaturatedFat 6.6, Cholesterol 149.5, Sodium 687, Carbohydrate 4, Fiber 0.5, Sugar 1.4, Protein 50.7
BLACKENED FISH WITH SALSA VERDE
Make and share this Blackened Fish With Salsa Verde recipe from Food.com.
Provided by Cookaholic Girl
Categories Very Low Carbs
Time 19m
Yield 4 catfish fillets, 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle fish on both sides with seasoning.
- Heat oil in a large nonstick skillet over medium-high heat. Add half of the fillets and cook until lightly browned, about 3 minutes. Turn and cook until just opaque, 2-3 minutes longer. Transfer to plates. Repeat with remaining fish.
- Meanwhile, combine salsa and cilantro. Serve fish, topped with the salsa.
Nutrition Facts : Calories 303.1, Fat 20, SaturatedFat 3.5, Cholesterol 79.9, Sodium 349.3, Carbohydrate 2, Fiber 0.2, Sugar 0.7, Protein 27.1
GRILLED FISH WITH SALSA VERDE
This parsley sauce, made with capers and garlic, is a perfect complement to mild-tasting cod. You could use other fish, or try the sauce on grilled meat, chicken or vegetables. No grill? Broil the fish instead: Put it on a sheet pan, position the oven rack about 4 inches or so below the broiler and heat it to high. Cook the fish for just a few minutes; there's no need to flip it, and it will cook fast.
Provided by Martha Rose Shulman
Categories dinner, weekday, weeknight, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- To make the salsa verde, combine the garlic, anchovy fillet, salt and capers in a mini food processor and pulse to a paste. (Alternatively, use an immersion blender and combine the ingredients in a jar and blend to a paste.) Add the olive oil and parsley and blend to a purée. Season to taste with salt and pepper. If using within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before using.
- Prepare a hot grill. When the grill is ready, season the fish with salt and pepper on both sides and brush generously on both sides with olive oil. Grill for about 3 minutes on each side, just until you can pull the flesh apart with a fork. Remove from the heat and serve with the salsa verde.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 15 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 399 milligrams, Sugar 0 grams
BLACKENED FISH
Steps:
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 1.8 g, Cholesterol 148.4 mg, Fat 35.3 g, Fiber 0.9 g, Protein 24.3 g, SaturatedFat 20.3 g, Sodium 428.4 mg, Sugar 0.2 g
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