Tag Archives: low carb

Pecan Crusted Wild Halibut

I really love this recipe.  The pecans crusted on top is seriously the best part!

This recipe is gluten-free, paleo, dairy-free and low-carb.

I made some changes to this recipe with what I had in my pantry, no longer making it gluten-free or dairy-free. In the flour mix, I substituted the almond meal with all-purpose flour. In the egg mix I used skim milk instead of almond/coconut milk. When frying the fish, I used canola oil and not coconut oil.

I had great results with the changes I made. The oil I used for frying did not turn the fish greasy at all. In fact, most of the oil was still in the frying pan after cooking. I will however use coconut oil and not canola oil the next time I make this recipe. I really feel like I missed out on that added flavour to this great dish.

This recipe is from http://janeshealthykitchen.com/pecan-crusted-wild-halibut/

pecanhalibut

Flour Mix:
2 tablespoons almond meal
1 teaspoon grated lemon zest
1 tablespoon dry onion flakes
1/4 teaspoon unprocessed salt
1/8 teaspoon black pepper

Egg Mix:
1 large egg
1 tablespoon coconut milk or almond milk
1/2 teaspoon ground mustard, or 2 teaspoons Dijon mustard

Pecans:
1/3 cup finely chopped pecans (not ground)

Fish:
2 wild halibut fillets, or other delicate fish, about 1/2 pound in total
2 tablespoons coconut oil for cooking

Garnish:
Lemon wedges
2 tablespoons fish oil, optional

1. Flour Mix: Combine almond meal, lemon zest, onion flakes, salt and pepper on a small plate
2. Egg Mix: In a small bowl, whisk egg, milk and mustard
3. Pecans: Place the chopped pecans on a small plate.
4. Dredge each halibut fillet in the almond mixture, turing it to coat all sides. Then dip in the egg mixture to coat;then press it onto the pecans, turning to coat all sides.
5. Melt coconut oil in a skillet over medium heat, until a drop of water sizzles.
6. Add halibut fillets to the skillet and cook covered 2-5 minutes or until lightly browned, adding additional coconut oil as needed.
7. Transfer the fillets to plates. Garnish with a drizzle of fish oil(if using) and lemon wedges. Serve.

Advertisements

Smoked Salmon and Cream Cheese Cucumber Bites

This is my new favorite appetizer!  Using a cucumber instead of a cracker is such a nice change up.  It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!

I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.

I found this gem of a recipe on Pinterest.  I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.

Smoked Salmon and CCcukebites

2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks

1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible