This meal is delicious. The Creole Dijonnaise with avocado mayo was already made/mixed for us, so feel free to substitute with your favorite spicy mayo. If you want to create it from scratch, you can use mayo and blend with cayenne pepper, paprika, and chili powder. Primal Kitchen also has keto friendly mayos in a variety of flavors too (http://www.primalkitchen.com)
INGREDIENTS:
2 5oz barramundi fillets
1 tsp blackening spices
3 tbsp Creole Dijonnaise w/ avocado mayo
4 oz collard greens
1 bell pepper
1 Roma tomato
2.25 oz roasted red pepper
1.75 oz celery
2 oz yellow onions
2 tbsp pecans, chopped
DIRECTIONS:
1. Medium dice green bell pepper into 1/2 inch pieces.
2. Medium dice celery into about 1/2 inch pieces.
3. Remove thick center stems from collard greens. Slice stems into 1/4 inch pieces. Roughly chop leaves.
4. Medium dice Roma tomato into 1/2 inch pieces.
5. Place pecans in a dry large saute pan over medium heat. Toast 1-2 minutes or until fragrant. Transfer to a cutting board.
6. Pat barramundi fillets dry with paper towel. Season with salt, pepper, and half of the blackening spices. Rub to evenly coat.
7. Heat 2 tbsp of cooking oil in medium nonstick pan over medium-high heat. Add barramundi to hot pan, skin-sides up. Cook 5-7 minutes on each side, until barramundi is fully cooked.
8. Heat 2 tbsp cooking oil in pan used for pecans over medium-high heat. Add bell pepper, roasted red peppers, celery, collard stems, and yellow onions to hot pan. Season with 0.25 tbsp salt, a pinch of pepper, and remaining blackening spices. Cook 4-5 minutes, until bell pepper has softened.
9. Add collard leaves and tomato. Stir, cooking for 2- 3minutes. Salt and pepper to taste.
10. Divide sautéed veggies between plates with a hole in the middle of the plate. Serve blackened barramundi in the middle of the plate. Drizzle Creon Dijonnaise w/ avocado mayo over barramundi to taste. Garnish with toasted pecans. Enjoy!
MACRO INFO:
780 Calories, 65g Fat, 10g Net Carbs, 32g Protein
This recipe serves two.
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