Day Eight: Lazy Cooking

April 14, 2021 By Shannon Hayes Off

Since the Keto flu had me down, I opted for a ‘from memory’ recipe. This is absolutely wonderful! I tried to add a little coconut oil with the olive oil, thinking I could sneak it in. Unfortunately, I really don’t like the taste of coconut at all. I thought I could mask the flavor by mixing 1 tablespoon in with the olive oil, but I could totally taste it and hated having the flavor in there. I’m switching to coconut oil in a softgel instead.

You can use any type of firm, white fish for this recipe: flounder, sole, pollock, haddock, etc. When I know I’m going to make it, I tend to just pick up whatever is on sale.  The only fish I avoid is tilapia, because it does not have the omega-3 that most other fish do.

The original recipe calls for a lot less red pepper than I use, so reduce it if you don’t like spicy stuff. I use the left over scallions or green onions to make tuna salad.

To make creating the packets easier, I use 6 cereal bowls and line them with foil.

Spicy Lime Fish Filets with Spinach and Asparagus

 

  • 1 9oz. bag spinach fresh
  • 36 spear asparagus washed and bottoms cut off (should give you 6-9 spears for each packet, 5 inches each)
  • 24 ounces flounder washed and patted dry (sole/flounder/haddock/pollock/cod))
  • ¾ cup scallions sliced (white part only)
  • 6 tablespoons olive oil
  • 1 teaspoon cayenne pepper
  • 3 tablespoons red pepper flakes
  • 1 lime quartered
  • ½ teaspoon garlic salt
  • ½ teaspoon black pepper
  1. Tear
    six 18-inch sheets of aluminum foil. Combine olive oil, cayenne pepper and pepper
    flakes in small bowl to make chili oil; microwave 30 seconds on high.
  2. To assemble each packet, layer ingredients in this order in middle of foil sheet:
    • ? package of lightly packed spinach leaves
    • Asparagus
    • 1 – 4oz fillet
    • ? of the sliced onions
    • ½ teaspoons chili oil drizzled over fillet
    • Juice from 1 lime quarter
    • Salt and pepper to taste
  3. Bring ends of foil together over food and crimp several times; crimp ends to close packet.
  4. Bake in 450° oven for 12 minutes.
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