Low-carb fish recipes for summer-time meals

Posted

Compiled by Denise Swogetinsky

Kemper Messenger



One of many people's favorite hobby during the warm months of summer is fishing.

Who doesn't like a good fish fry with all the fixings? Well, if you're trying to eat a healthy, Low-Carb diet, this might be a problem. Never fear, you can have your fish dinner and control your carbs, too. You can bake, broil or grill your fish. You can have zucchini chips instead of potatoes. You can eat a cauliflower salad instead of potato salad.

Just remember that eating healthy takes planning and moderation.



Low-carb Cajun

Catfish

2 tablespoons canola oil

2 teaspoons garlic salt

2 teaspoons dried thyme

2 teaspoons paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon red hot sauce

1/4 teaspoon black pepper

4 catfish fillets



Preheat the oven to 450 degrees F and spray a 9 x 13-inch baking dish with cooking spray. In a small bowl, whisk together the canola oil, garlic salt, thyme, paprika, cayenne pepper, hot sauce, and black pepper. Brush over both sides of each filet evenly, using all of the spice mixture. Bake for 10-13 minutes or until the fish flakes easily with a fork. Serve immediately.



Low Carb Pecan Baked Catfish

1 catfish fillets (about 3 medium)

salt

pepper

garlic powder

rosemary

1 egg (beaten)

1 cup pecans (chopped)

paprika

lemon wedges



Preheat oven to 400 degrees. Line a baking sheet with foil and coat with non-stick spray. Sprinkle catfish fillets with salt, pepper, garlic powder and a pinch of rosemary. Dip fillets in egg to coat. Place chopped pecans on a plate and press fillet firmly into pecans. Turn fillet to coat opposite side.

Place fillet on baking sheet and sprinkle with paprika for added color. Repeat with remaining fillets. Bake for 20-30 minutes or until fish flakes easily with a fork. Serve with lemon wedges.



Low Carb Baked Fish

1 pound white fish fillets

salt

pepper

1 3/4 ounces pork rinds (1/2 of a 3.5 oz bag)

1/2 cup Parmesan cheese

3 cloves garlic

8 basil leaves

4 tablespoons butter



Spray baking sheet with cooking spray. Season fish with salt and pepper. Make the breading by place garlic, basil, pork rinds and parmesan cheese in a food processor and blend to make crumb topping. Spread over fish and then cut the butter into small pieces and place on top. Bake for 15-20 minutes in a 350F oven.

(This works with bass and bream that have been filleted.)



Low-carb crispy zucchini chips

1 large zucchini - sliced thin

½ cup shredded unsweetened coconut flakes

1/4 cup coconut milk - more if needed

Sea salt and pepper - to taste



Preheat the oven to 365F. Place the shredded coconut and milk in separate bowls. Take a slice of zucchini, dip it in milk and then in coconut (roll it a bit so the flakes would stick). Place each coated slice on a baking sheet. Sprinkle with salt and pepper. Bake for about 15 minutes, then flip them on the other side and cook for an additional 8-10 minutes. Keep an eye on them because they can get burned quite easily. After baking, let them cool in the tray then serve with your favorite dipping sauce. Enjoy!

(Zucchini can be swapped for yellow squash for a variety.)



Low Carb loaded cauliflower

mock potato salad

2 pounds cauliflower

6 boiled eggs (cooled and chopped)

8 slices bacon (cut into short strips and then fried crisp)

1 cup cheddar (grated sharp, white or yellow cheddar will work; we used some of each)

1/2 cup green onion (sliced, mostly green parts)

1/2 teaspoon onion powder

salt

fresh ground black pepper

1 cup mayo

2 teaspoons yellow mustard (not Dijon)

1 teaspoon onion powder

salt

fresh ground black pepper



Cut up two pounds of cauliflower into same-sized pieces and steam 5-6 minutes. Then drain the cauliflower into a colander placed in the sink and let it drain well. (Don't rinse with cold water; you want it to continue to cook a little.) When you're ready to make the salad if the cauliflower isn't quite dry, spread it out on paper towels and blot dry.

While cauliflower cooks/drains, cook the bacon and drain on paper towels. Make Perfect Hard-Boiled Eggs, cool, peel, and chop into pieces.

Slice green onion, and get the sharp cheddar ready.

Stir the mayo, yellow mustard, 1 tsp. onion powder, salt, and pepper together to make the dressing. Put the well-drained cauliflower into a bowl and top with the chopped hard-boiled eggs; then season with 1/2 tsp. onion powder, salt, and lots of fresh-ground black pepper. Add the dressing and combine gently with the cauliflower and eggs.

Then add the sliced green onion, crisp bacon, and cheese and stir into the salad (again gently) until it's well combined.






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