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Prep Time: 5 minutes
cook time: 15 minutes
yield: 4 servings
2 tablespoons ghee
¼ cup diced onions
1 clove garlic, smashed to a paste
1 jar crushed tomatoes, with juices
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano leaves Pinch of pure stevia powder ⅛ teaspoon hot sauce, or more to taste
1 pound catfish fillets, cut into 1-inch-wide pieces Fine sea salt and ground black pepper
1 batch Cauliflower Rice , or double batch Keto Grits , for serving In a medium-sized saucepan, melt the ghee over medium heat. Add the onions and sauté for 2 minutes or until soft. Add the garlic and sauté for another minute. Add the tomatoes , salt, garlic powder, onion powder, oregano, stevia powder , and hot sauce. Bring to a boil, then stir in the catfish pieces.
Cover the pan and cook for 5 to 8 minutes, until the fish flakes and is cooked all the way through. Taste and add more salt and pepper, if desired.
Serve the fish mixture over cauliflower rice or grits, if desired. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat the fish in a lightly greased skillet over medium heat until warmed through.
Butter-Poached Lobster Tails Over Creamy Keto Risotto
Prep Time: 5 minutes cook time: 10 minutes yield: 2 servings
Beurre monte is a thick, creamy, decadent butter sauce that is wonderful for poaching meats, low-carb vegetables, and seafood such as lobster. It is super-easy to make, but it’s very delicate. If you heat it above 160°F, it will break and the butter will separate. Don’t be nervous about trying your hand at this sauce, though; just take it slow. You will not be disappointed!
You can make the beurre monte up to an hour ahead and keep it warm on the stove until you’re ready to use it. You can also make the keto risotto after you poach the lobster tails, using the leftover beurre monte in place of the ghee or butter in the risotto for extra lobster-infused flavor.