Hello friends! And happy Wednesday! Happy spring! Happy life!
Oh my gosh, I am absolutely soaring after my trip home to visit my family in Ohio! It was, in a word, blissful!
And even more so because my special gentleman came with me!!!
So, as a way to thank him, I wanted to make a nice dinner for he and I to enjoy together!
Enter…my beautiful KETO date night recipe: Confetti Cauliflower Rice with broiled white fish!
Now, any white fish will do: I used a new variety today: Orange Ruffie…and it was fabulous! It was slightly sweet, very flakey and not “fishy” at all. Plus, it cooked up in a snap!
This recipe is heavy on the veggies, but I promise you won’t miss it…because the CAULIFLOWER rice really has that carby goodness we all crave!
Plus, it’s Grain and Gluten free, Dairy free, Paleo, KETO, and Specific Carb Diet friendly!
Here’s What You Need: (Serves 2)
1 lb any white fish (I used orange ruffie, other great options: halibut, cod, sea bass, sole)
1 lemon
olive oil
salt and pepper
Old Bay seasoning
Cauliflower rice:
1 head cauliflower, riced (Or 1 bag fresh cauliflower rice – which is what I used)
1 ripe avocado, sliced
3 Tbsp EVOO
1 onion, chopped
3 garlic cloves, minced
3 asparagus spears, small diced
2 large carrots, small diced
1 red pepper, small diced
1 cup frozen peas
1 Tbsp dried oregano
1 Tbsp dried basil
1/2 tsp red pepper flakes
salt and pepper
1 egg, beaten
Tools:
Good chef’s knife
Large nonsick frying pan
Baking sheet
Nonstick tinfoil
Directions:
Preheat oven to 400 degrees F. Place your filets on a tinfoil-lined baking sheet. Sprinkle with salt and pepper and Old Bay seasoning, and squeeze half of a lemon over top. Then place a lemon slice on top. Bake for 15 minutes, until the internal temperature reached 145 degrees.
Meanwhile, make your cauliflower rice.
In a large nonstick pan, heat your oil over medium-high heat. Add your onions and cook for 3-4 minutes until translucent. Then add your garlic. Let it cook for a minute, and then add your veggies and spices. Stir them for a minute, and then add your riced cauliflower. (If you’re making your own in the food processor, make sure to wring out the excess liquid in a clean kitchen towel over the sink.)
Add more salt and pepper, and stir frequently for the next 7-8 minutes, until it softens. At the end, make a little space in the middle of the pan and cook your scrambled egg, and then stir to evenly distribute. Taste and reseason as necessary.
To serve: Place a bed of the cauliflower rice on the plate. Top with half of an avocado, sliced and sprinkled with sea salt. Then top with your beautiful filet of fish.
Oh my goodness, this was SO GOOD! Not only was it beautiful to look at, but the flavors were just divine! The earthy-herbiness from the oregano and basil was really complimented by the cauliflower, because it took on almost a NUTTY flavor!
That, coupled with the slight sweetness of the red peppers and carrots, the spiciness from the Old Bay, and the buttery richness from the avocado….WOW WOW WOW!!
I’m telling you – this meal is a 10! Because the best part is how HEALTHY it is! No post-carb sluggishness here!
Do yourself and your loved one a favor and make this dish! I promise, it will be a hit and a half!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
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