This is a lovely, low-calorie meal – yet highly satisfying! Fresh cod is nice and meaty, yet tender and flaky. It’s mild flavour lends itself to marinades if you are in the mood for a big flavour punch!
¼ cup of either: soy sauce, coconut aminos or liquid soy aminos. (Stats are for coconut aminos)*
2 tsp arrowroot powder
½ cup of water
2 drops Lemongrass drops (I use these from Ocado: Holy Lama Lemongrass Extract Spice Drops 5ml) OR 1 tsp of lemongrass paste
3 drops of liquid Stevia OR your choice of sweetener - sweeten to taste.
Pre-heat oven to moderate temp - Mix all the marinade ingredients together in a shallow baking dish. Add the cod and turn once to coat. Bake for about 20minutes or until flesh is opaque and flakes with a fork.
Remove cod to a warm place and transfer the marinade to saucepan. Simmer on low, stirring constantly until mixture thickens slightly. Plate up, pour over the sauce and serve.
In the pic I have served it over shirataki rice (slim rice) with some chopped, cooked red pepper and a side of spinach souffle and green beans.
Coconut aminos can be ordered through Amazon, they are higher in carbs than soy sauce or soy aminos but good if you are avoiding wheat and soy.
I love fish and Sea Bass is one of my favourites. I buy sea bass fillets, boneless and grill them. So quick and easy – really delicious. I suppose you could serve 4 with this recipe but in my home I make it for 2! I told you I was greedy…..
Grilled sea bass - crispy skinned and succulent on a bed of miracle rice, (slim rice, shirataki rice - depending on where you buy it!)
Author: Kim's Club
Recipe type: Fish
4 Sea Bass fillets
1 large red pepper, diced ( I use the grilled and skinned peppers in brine, but you can use fresh if preferred. Feel free to add other veg you like)
1 tbsp of coconut or oil oil
Mixed spice - your choice. I like American Old Bay, Barts Moroccan or Piri Piri spice but mixed herbs are lovely as well.
1 Pkg of Slim rice (Also called Miracle rice, Shirataki Rice or Eat Water slim rice).
Salt and pepper
1 Lime, halved
Prepare the rice by emptying into a colander and rinsing very well. This product is made from seaweed and therefore has a 'fishy' smell initially. This disappears with preparation. When it is well rinsed add to a frying pan over medium heat and fry until the water has evaporated and it starts to 'squeek'. Add half a tbsp of your oil and the peppers (plus any other veg if having), a pinch of spice and/or herbs, salt and pepper and stir fry until heated through and veg are cooked. Keep warm.
Heat your grill to high. Warm the remaining oil in a shallow dish or tray for the grill. Add a grind of salt and some spice/herbs. Place your fillets skin side down and move around to give the skins a film of oil. Turn skin side up and place under the grill until the skin bubbles and crisps. Serve on a bed of the rice with half a lime each to squeeze over.
I like to serve it with a side of buttered spinach.
My favourite fish is salmon, closely followed by trout. My favourite shellfish is crab so of course I needed to marry the two! This crabmeat topping would be good stuffed into a trout as well. BUT the bones are a faff.
I always wait for hubby to get home from work so we can eat together – this means delaying dinner until 8 or even 9 at night sometimes. Sigh. The night I made this it was VERY hard to wait! Luckily it wasn’t one of his very late nights……
So here it is, lovely salmon fillet topped with spicy, lime scented crab meat. A real treat for seafood lovers! (And for getting those omega-3s)
Salmon fillet with a spicy, lime-scented, crab meat topping. Serves 2.
Author: Kim's Club
Recipe type: Fish
2 boneless, skinless salmon fillets
180g fresh crab meat
1 lime - zest grated and cut in half
¼ tsp chilli blend spice (or to taste) ..you can substitute a dash of tabasco
1 tbsp cream cheese
1 egg white*
pinch of salt (season to taste)
1 tbsp of coconut oil
Preheat oven to 400F, 200C, Gas mark 6.
Melt the coconut oil in the base of pan large enough to fit the 2 fillets comfortably and add the fillets. Squeeze over the juice from half the lime.
In a bowl mix all the remaining ingredients plus the juice from the other lime half and all of the zest.
Cover the fillets with the mixture evenly.
Cook in the oven for about 15 minutes or until cooked through.
* I used the yolk to make 2 servings of quick hollandaise. Just whisk with melted butter and about ½ tsp of lemon juice. I like to add a small dash of tabasco or red pepper and a bit of salt if using unsalted butter. Whisk continuously over a bain marie (hot water) or very low heat until thickened.