Low Carb Fish Recipes

Ingredients:

1/2 small white cabbage head
1/2 cup cream
4 tbsp butter, divided
1/2 tsp freshly-ground black pepper
1 tsp grated lemon rind
8 oz smoked fish, bones removed,
1 broken into small pieces
1 = (trout, salmon, finnan haddie,
1 sturgeon, sable)
2 tbsp chopped fresh parsley
1/2 lemon, thinly sliced

Instructions:

Bring a large pot of lightly-salted water to a boil. Quarter cabbage and
remove center core; cut into 1/2-inch strips. Cook cabbage 10 minutes.
Drain well and pat dry.

Melt 2 tablespoons butter in a large sauté pan over medium heat. Add
cabbage and cook, 2 minutes; stir gently to coat in butter. Pour in cream;
add black pepper and lemon rind. Cook 5 minutes, until cabbage is tender.

Add smoked fish to skillet, gently fold in with a rubber spatula. Cook 3
minutes over low heat. Melt remaining butter in a small, microwave-safe
cup. Drizzle over fish. Garnish with chopped parsley and lemon slices.

This recipe yields 8 servings.

Carbohydrates: 3 grams
Net Carbs: 2 grams
Fiber: 1 grams
Protein: 9 grams
Fat: 10.5 grams
Calories: 141

Description:
"A little too rich and intensely flavored to be an entrée, this makes
a wonderful make-ahead first course. The earthy, sweet flavor of
cabbage is balanced with savory smoked fish."

Servings: 8