NYT recipe is very keto friendly. Halibut in brown butter sauce with sage and lemon: (4 servings, 30mins)
~1.5lb halibut, cut into four pieces 2 Tbs olive oil 4 Tbs grass fed butter 12-15 fresh sage leaves 2 Tbs fresh lemon juice ~1/4 C Pork rinds, ground (original recipe calls for bread crumbs - I find the pork rinds are nice substitute to add a needed crunch) Optional - fresh parsley
Generously season fish with S&P on both sides. In skillet, cast iron preferred, heat oil over med high. Cook fish, ~3-4 minutes undisturbed. Flip fish, cook another ~3mins (will vary with fish thickness) until cooked through. Remove fish from heat and set aside to warm serving plate.
Then, add butter and sage to hot pan. Cook until butter becomes foamy and sage is crispy, taking care to stir often and not burn the butter. Remove from heat and add lemon juice.
To serve, top halibut with ground pork rinds and drizzle brown butter sauce over top.
I serve mine with asparagus and treat myself to a small glass of pinot noir. Hubs has his with rice to sop up some of the extra butter. I think mashed cauliflower would be nice sub for rice. Enjoy!
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March 21, 2021 at 08:06PM
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