For the Brussels 1 pound of Brussels, cut in half 2 teaspoons of soy sauce or liquid amino 2 teaspoons of olive oil 1/2 tablespoon of black pepper 3 cloves of garlic, minced 4 strips of uncured bacon, cut into small pieces 2 tablespoons of golden monk fruit sweetener Mix well to combine and then lay out on a sheet tray.
For the grouper fingers 1 1/2 pounds of grouper fillets, cut into strips 1 teaspoon of Kosher salt 1 teaspoon of black pepper 1/2 teaspoon of garlic powder 1/2 teaspoon of Cajun seasoning 1 cup of buttermilk mixed with a good pinch of salt and pepper 1 cup of almond flour 1/2 cup of coconut flour Then, in a separate bowl, add the buttermilk and mix it with a good pinch of salt and pepper.
KetoGrouper Fingers & Bacon Roasted Brussels Sprouts×Here’s a hack: I’ll spray with a little olive oil spray before baking. 03/03/2006 Made with 1.25 lbs fish, based on reviews: doubled seasoning using Old Bay instead of paprika, halved butter (LOVE butter and still only used half).
Be sure to turn when broiling as the browning gives a nice texture and crunch. The only changes I made were to substitute garlic powder for the garlic salt and I added a bit of dill and a bit of salt-free lemon pepper to the spice mix.
I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I loved the mayo/paprika topping too and added some fresh chopped parsley over the fish.
Oh, yeah and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL! 11/13/2003 As someone else mentioned this recipe is very buttery.
06/25/2012 I have been trying to build my repertoire of fish recipes, so after reading the first 10 reviews on this one, I decided to try it. Like most reviewers, I halved the butter (I only had 3 grouper files).
Heat 3 tablespoons of olive oil in a large frying pan and cook fish on both sides until ready. Heat remaining oil in a pan and cook potatoes for about 5 minutes.
Heat 6 tablespoons of olive oil in a pan and sauté garlic and scallions briefly. Add diced tomatoes and simmer briefly.
Spread mixture over fish and arrange tomato slices on top. Cover with aluminum foil and bake in preheated oven at 180 °C (approximately 350 °F) for about 15 minutes.
Vegetarian Breakfast made easy A word of warning, if you have never blackened fish before I highly suggest that you do this outside on the grill in a cast iron skillet.
As soon as it gets warm enough to dine al fresco, I immediately want light and refreshing meals. This veto sheet pan dinner is fabulous on those warm summer nights that you want a nice family meal without all the fuss.
Light and refreshing flavors Great way to use in season vegetables Make your whole meal in one dish Takes less than 30 minutes to prepare, start to finish Fuss free veto sheet pan meal Dairy free, paleo, and Whole30 Kid friendly Budget conscious If you’re wanting to introduce young eaters to fish, cod is a great place to start.
You could also round out your meal with some of my lemon butter mashed cauliflower or simple dressed greens (olive oil, lemon juice or red wine vinegar, salt, and pepper). Catfish, red snapper, orange Ruffy, tilapia, sea bass, or grouper would all be excellent substitutes.
2 pounds cod filet (or 4 4-ounce files) 1 pound asparagus, ends trimmed 1/2 cup avocado oil 1/4 cup fresh basil, stems removed 1/4 cup fresh parsley, stems removed 4 cloves garlic, peeled 2 tablespoons lemon juice 1 teaspoon salt fresh cracked pepper (or course ground pepper) 1 lemon, thinly sliced In a blender or food processor combine the oil, basil, parsley, garlic, lemon juice, and salt.
In a ziplock bag or deep baking dish, add cod and asparagus. Transfer the cod and asparagus to a rimmed baking sheet with the fish lined down the middle of the tray.