Gourmet Lowcarbing

[Doc@lowcarbforlife.net]

Tequila Lime Tilapia

2 filets tilapia
4 slices lean, thick cut bacon, sliced julienne into 1/4 inch strips
Juice of one lime
1 clove garlic, minced
2 tablespoons tequila
Tony Chachere's Original Creole Seasoning

To Prepare:
In a large non-stick skillet, brown the bacon strips. Remove browned bacon and set aside to drain on a papaer towel. Pour off excess bacon grease, reserving one tablespoon in the skillet to fry the fish. Sprinkle Tony Chachere's Original Creole Seasoning over the fish on both sides. The amount is to your taste; I use it liberally. Sear the fish over medium- high heat until lightly golden on each side. Add the tequila, lime and garlic to the skillet, and de-glaze the fish on both sides. When the liquids get thick and bubbly, remove the fish from the pan, placing each piece on a serving plate. Pour the remaining liquids equally over the two pieces. Sprinkle with browned bacon and serve. You can also add a wedge of lime as a garnish. Yummy!!!

*This is also great with chicken breast. the only thing you need to change is the cooking time as chicken takes longer to cook through.

Buon Appetito,

Doc


For more great recipes get the book, Low Carb for Life, by Richard Frankville D.C.
Available on line at http://www.lowcarbforlife.net

[Doc@lowcarbforlife.net]

Ruby Trout in Dilled Tomato Cream Sauce
Serves One

1 large filet ruby trout, a.k.a. rainbow trout
1 tablespoon butter
1/2 cup tomato juice
1/2 cube KNORR chicken or fish bouillon
2 ounces brie cheese, crust removed
1/2 teaspoon dill weed, chopped finely; fresh is best, but dried will do

To Prepare:
In a non-stick skillet over medium- high heat, melt the butter, add the trout filet, and saute until cooked on one side, about two minutes. Turn the filet over and add the tomato juice, bouillon and brie. Gently stirr in the bouillon and cheese to dissolve them into the tomato juice. When the sauce is homogenous, about three minutes, add the dill weed and simmer for about another minute to fully invest the flavor of the dill into the sauce. To serve, plate the fish onto a dish with raised sides, pour the sauce over the fillet, and garnish with a fresh sprig of dill weed. Yum!

Enjoy!
Doc@lowcarbforlife.net

For more wonderful recipes that would make any Chef say BAM! Visit http://www.lowcarbforlife.net and get your copy of Dr. Frankville's book, Low Carb for Life today.

[Doc@lowcarbforlife.net]

Tai Shrimp and Mahi Mahi in Peanut Sauce

1 pound jumbo shrimp, 12count
1 filet Mahi Mahi, about 12-14 ounces, cut into one inch cubes.
4 green onions, washed, roots removed, whites halved and whole scallion, greens included, cut into one and a half inch long straws.
2 cloves garlic, minced
1 tablespoon olive oil

1 head cabbage, cut into coarse ribbons about 1/4 inch wide and two inches long
2 clove garlic, minced
soy sauce
1 tablespoon olive oil

Peanut Sauce

2 tablespoons Kame brand Szechuan Sauce
1 tablespoon honey
1 heaping tablespoon chunky peanut butter
4 cloves garlic, minced
1 tablespoon olive oil

To Prepare:
you will be preparing this dish in three steps. Step one combine all of the ingredients for the sauce together in a small mixing bowl. If you dont care for chunks of peanuts in your sauce use creamy peanut butter to start with. The sauce will resemble a thick catsup. When finished set it aside to use later. Step two using two large non-stick skillets cook the cabbage in one and the shrimp and mahi mahi in the other.
The cabbage is lightly stir fried and used in place of noodles or rice. The shrimp and sauce are served over the top.
Begin by heating 1 tablespoon of olive oil in each skillet over medium high heat. Add the cabbage and 2 cloves minced garlic to one skillet and to the other add the cubed mahi mahi and two more cloves minced garlic. Keep both skillets going making sure not to scorch the cabbage while you sear the fish in the other skillet. While the cabbage is stir frying add five or six dashes of soy sauce to the skillet, a couple of dashes at a time. Keep and eye and a spoon on the cabbage while you prepare the fish and shrimp. If the cabbage gets done first just remove it from the heat and don't cover it you don't want it to continue to cook. Set it aside, it will not take long for the rest of the dish to catch up. When the fish has sufficiently seared to a light golden color on the surface, add the shrimp to the skillet and stir together. Shrimp cooks fast, so as soon as it turns opaque on the outsides add the pre-mixed Peanut Sauce to the fish and Shrimp. Throw in the green onions and stirr gently until a sauce forms. Step three Divide the stirr fried cabbage onto two plates in a mounded formation. Place the cubes of fish and shrimp ontop of the mounds of cabbage and spoon the remaining sauce over the top, dividing it between the two plates. Serve immediately, its best when its hot.

Serves 2

Enjoy!

For more wonderful recipes that would make any Chef say BAM! Visit http://www.lowcarbforlife.net and get your copy of Dr. Frankville's book, Low Carb for Life today.

[misspurdy03]

Loved the thai shrimp recipe!

[Bumlupton]

Sick.