Best Spicy Lime Pollock Keto Version Recipes

Spicy Lime Pollock - Keto Version image

Provided by RustyDogma

Time 27m

Yield 6 packets, 2 serving(s)

Number Of Ingredients 8

9 ounces spinach leaves, bag pre-washed
36 asparagus spears, washed (5-inch or less)
24 ounces flounder, washed and patted dry (divided into 3-4 ounces each)
6 green onions, sliced (white part only)
6 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper flakes
1 lime
salt and pepper (or garlic salt)

Steps:

Tear six 18-inch sheets of aluminum foil.
Combine olive oil and pepper flakes in small bowl to make chili oil; microwave 30 seconds on high.
Cut lime to squeeze
Season both sides of the filets with salt (or garlic salt) and pepper to taste.
To assemble each packet, layer ingredients in this order in middle of foil sheet:.
1½ cup lightly packed spinach leaves.
6 asparagus spears.
Filet.
1/6 of the sliced onions.
1 tablespoon chili oil.
1/6 of the lime juicJuice from 1 lime quarter.
Bring ends of foil together over food and crimp several times; crimp ends to close packet.
Bake in 450 degree oven for 12-15 minutes.

Pollock With Three Pepper Salsa image

Provided by salvador1709

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup tequila
1 fresh lemon
1 fresh lime
1 garlic clove, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
24 ounces pollock fillets
1 small roaster green pepper
1 small roaster red pepper
1 jalapeno
3 tomatillos
1 teaspoon chopped fresh cilantro
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 tablespoon minced green onion
1/4 teaspoon salt

Steps:

Pollock:.
Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate pollock one hour.
Remove pollock from marinade; drain.
Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork.
Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream.
Three Pepper Salsa:
Combine roasted, peeled and diced peppers,.
seeded and chopped jalapeño, chopped tomatillos, chopped cilantro, olive oil, balsamic vinegar, minced green onion, and 1/4 teaspoon salt.
Makes about 1 1/3 cups.

Nutrition Facts : Calories 369.2, Fat 22.4, SaturatedFat 3.1, Cholesterol 121.7, Sodium 296.4, Carbohydrate 9.4, Fiber 3.3, Sugar 2.7, Protein 34.6