What's for Dinner? Lemon Butter Fish
It's fun to grow delicious food, but sometimes It's hard to decide what to do with it all. Let's face it, if our families don't like it, we're not much better off than if we'd picked up a bag of greasy bad choices on our way home from work.
Well today, I would like to share with you a fancy French restaurant style recipe that is Keto friendly and that your family will love, even if they're not sure if they even like fish.
The secret to this recipe is in the browned butter, or how the french say "Beurre noisette", practice pronouncing it and you can amaze all your friends when you serve this dish.
Remember that great quality fish is not cheap, but worthy of your food dollars because:
It's good for you
A beautiful piece of fish requires very little done to make it a meal that you'd pay serious cash for at a fancy seafood restaurant
They're quick to cook
So without further adieu, let's get into your new favorite French dish, 3 Minute Lemon Butter Sauce Fish
Lemon Butter Sauce:
4 tbsp unsalted butter
1 tbsp fresh lemon juice
Salt and finely ground pepper
Crispy pan friend fish:
2 x thin white fish fillets (4-5 oz each) skinless boneless (I use Tilapia Fillets)
Salt and Pepper
2 tbsp of Almond flour for Keto friendly use (otherwise white flour)
2 tbsp of canola oil
Finely chopped parsley, optional
Lemon butter Sauce:
Place the butter in a light coloured saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note: BROWNING BUTTER: At first, it will spit a bit (water in butter cooking out), then it will bubble, then it will foam. Little brown bits will start appearing on the base of the pan - THEN you will smell the nuttiness. Smell is the most important sign - when it smells amazing, take it right off!)
Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside - it will stay pourable for 20 - 30 minutes.
Crispy Pan Fried Fish:
Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side.
This entree pairs easily with a fresh baby greens salad, or a Kale and Quinoa salad, Mashed Cauliflower, Roasted Broccoli Salad. For those who are not as worried about carbs, Mashed potato, or a curried Basmati rice would be lovely.
I hope you and your family will enjoy this delicious recipe and share it with your friends.
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