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Monday, August 14, 2017

FRIED FISH IN GARLIC PARSLEY BUTTER






Fish and "Chips"....only this is Fish and roasted potato skins!  Very good indeedy!

FRIED FISH IN GARLIC PARSLEY BUTTER
My husband is a big fan of fried fish and far prefers fish prepared this way to baked in the oven (Shh, I also like baked fish very much).  He feels just the opposite when it comes to chicken breasts, however.  One gets to know one’s husband well over the years!

2 tbsp olive oil for frying (30 mL)
1 lb white fish fillets of choice (0.45 kg)
1 tbsp Garlic Parsley Butter, (15 mL)
  per fish fillet
Lemon wedges (optional)
Spice Rub:
1/tsp black pepper (2 mL)
1/tsp paprika (1 mL)
1/tsp onion salt (1 mL)
1/tsp seasoning salt (1 mL)
Garlic Parsley Butter:
1/cup butter (125 mL)
1/cup fresh, chopped parsley (125 mL)
2 tbsp chopped onion (30 mL)
1 tbsp olive oil (15 mL)
2 tsp crushed garlic (10 mL)
1  tsp salt (5 mL)
1/tsp black pepper (2 mL)

Rinse fish fillets and pat dry with paper towels.  Sprinkle Spice Rub on both sides of the fish.

Spice Rub:  In small bowl, combine black pepper, paprika, onion salt and seasoning salt. 

Garlic Parsley Butter:  In food processor, process butter, parsley, onion, olive oil, garlic, salt and black pepper until smooth.

In large frying pan, over medium heat and in 1 tbsp (15 mL) olive oil, cook fillets about 4 minutes on one side.  Turn and coat with about 1 tbsp (15 mL) Garlic Parsley Butter and cook another 4 to 5 minutes, until done. Repeat with remaining fish fillets.  Serve immediately with more garlic butter and lemon wedges, if desired.

Helpful Hints:  The Garlic Parsley Butter will keep at least 2 weeks in the refrigerator.  Just make sure not to double dip, obviously.  It is also good with Rib-eye steak made in a frying pan.

Yield:  2 servings
1 serving
521.2 calories
42.7 g protein
39.0 g fat
0.1 g fiber
0.4 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me: