Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
Delicious pan-seared pollock is paired with charred cabbage cooked in plenty of butter. The pan-seared notes combine perfectly with the bright clementines (feel free to leave this out if you are looking for a Keto dish). However, with the addition of the clementines, this would make a great post-workout meal with an avocado. Not to mention, this is an easy weeknight meal using ingredients that store very well (frozen fish, cabbage, and oranges).
What other kinds of fish can I use?
Any other white fish would make a great substitute for pollock including cod, walleye, catfish, trout, flounder and more.
Do I have to use the clementines?
No! You can omit them if you are on a very low carb diet. However, feel free to experiment with adding a carb source like oranges before or after workouts. Other ways to lower your blood glucose after eating higher carb foods is to go for walk.
How do I make this dish Paleo?
Substitute the butter with ghee, avocado oil, or olive oil.
What can I pair this dish with?
Feel free to pair this dish with low carb sides like Keto Bread Rolls https://www.carbmanager.com/recipe/keto-bread-rolls.
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About Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines is a unique and flavorful dish that combines the delicate taste of pollock with the smoky charred flavors of cabbage and the refreshing sweetness of clementines. This recipe is not only delicious but also low in carbohydrates, making it a great option for those following a low carb or ketogenic diet.
Origins of Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
While there may not be a specific cultural or historical significance to this recipe, it draws inspiration from various culinary traditions. The combination of pan-seared fish with charred cabbage is a technique often found in Asian cuisine, while the addition of clementines adds a touch of brightness and sweetness that is reminiscent of Mediterranean flavors.
Best Time to Enjoy Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
This dish is perfect to enjoy year-round, but it can be particularly delightful during the winter months when clementines are in season. The availability of fresh clementines enhances the flavors of the dish and adds a burst of citrusy goodness. Additionally, the charred cabbage brings a comforting and cozy element that makes it ideal for colder weather.
Perfect Food Pairings with Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
- Serve this dish with a side of cauliflower rice or steamed broccoli to create a well-rounded low carb meal.
- For a refreshing beverage pairing, try a crisp white wine such as Sauvignon Blanc or a sparkling water infused with lemon or lime.
- If you're looking for a heartier option, pair the dish with roasted sweet potatoes or a warm quinoa salad.
- For those following a ketogenic diet, substitute the cabbage with sautéed kale or spinach for added greens and nutrients.
Tips and Tricks to Prepare Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines
- When selecting pollock fillets, look for ones that are firm, translucent, and have a mild aroma.
- To achieve a perfect sear on the fish, make sure the pan is hot before adding the fillets and avoid overcrowding the pan.
- If you don't have clementines, you can substitute them with oranges or even grapefruit for a slightly different flavor profile.
- For added flavor, consider marinating the pollock fillets in a mixture of lemon juice, olive oil, and herbs before cooking.
Let's Get Started!
Low Carb Pan-Seared Pollock with Charred Cabbage and Clementines is a delightful and healthy dish that will surely impress your taste buds. Don't hesitate to try this recipe and embark on a culinary adventure filled with delicious flavors. Join our community of food enthusiasts and subscribe to receive more mouth-watering recipes that will help you stay on track with your weight-loss goals. Happy cooking!
Ingredients
- Pollock (Pollack), Alaska Or Walleye, Cooked From Frozen (4 fillet - each 2 3/4 ounce raw)
- Coarse Kosher Salt by Morton (½ tsp)
- Black Pepper (¼ teaspoon)
- Butter (3 tablespoon)
- Cabbage (1 pound)
- Coarse Kosher Salt by Morton (¼ tsp)
- Clementines Raw (2 fruit)
Instructions
- If using frozen pollock, dry the outside of the fillets with plenty of paper towels until dry. Drying them will ensure a nice sear. Season the exteriors of the fillets with ½ tsp kosher salt and black pepper. Heat a large saute pan until hot. Add 1 ½ tbsp butter and let it melt, and swirl the pan. Add the fillets and allow to sear on the first side for several minutes until nicely browned. Flip and cook until the fish is flaky and cooked. Set aside on a plate.
- In the same saute pan (that is still hot), add the remaining butter and swirl to coat the pan. Add cabbage that has been cut into 1” square pieces.
- Toss to cover it with the butter and cook it for 5-7 minutes until softened. Halfway through cooking, add ¼ tsp kosher salt—taste adding more to taste.
- Plate the hot cabbage with the fish and clementines that have been peeled and sliced in thirds.
- Download our Free Keto Recipe Book for 21 Healthy, Quick and Easy to make Recipes
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