Fish Veracruz

Hi folks! Thanks for stopping by. The temps here are dropping almost as fast as the leaves this week. I’m still on my one-skillet meal kick, keeping things simple, and most definitely on-plan. Here’s a healthy, tasty and colorful meal that will warm you from the inside out!

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Ingredients
  • 2 lbs firm-fleshed white fish fillets (cod, red snapper, etc.)
  • Juice of 2 limes
  • 2 tablespoons avocado oil
  • 1 onion, sliced
  • 3 cloves garlic, minced/pressed
  • 2 banana peppers, sliced
  • 1 28 oz. can petite diced tomatoes (with juice)
  • 1/3 cup pitted green olives, sliced
  • 2 teaspoons dried oregano
  • 1 bay leaf
  • 1/4 cup capers (optional)
  • Jalapeño peppers sliced into rounds (optional – to taste)
  • 2 cups cooked riced cauliflower
Instructions

Add the fish, and lime juice to a large bowl and marinate for 30 minutes.

While fish is marinating, heat the oil in a large pot or skillet. Add the onions and sauté over medium heat until translucent. Add garlic and continue sautéing for another minute.

Add remaining ingredients except for the fish, reduce heat to low and simmer for 10 to 15 minutes to meld flavors and reduce the sauce somewhat. If the sauce is too thick, water or stock can be added to thin it out.

Add the fish fillets and cover them with some of the sauce. Reduce heat to low, cover and simmer until fish is cooked through, 8 to 12 minutes. 

Serve over cooked, riced cauliflower. Creamy Egg Custard would make a nice dessert to complement this meal. Enjoy!


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Please note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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