Atkins Fish Recipes

Ingredients:

1/2 stick unsalted butter, room temperature
2 tbsp fresh lemon juice
1 tsp grated lemon rind
1/4 cup pitted black kalamata or
Nicoise olives, finely chopped
4 fish fillets - (8 oz ea)

Instructions:

In a food processor, combine butter, lemon juice and olives, and puree
until smooth. (If you dont have a food processor, finely chop solid
ingredients and mix in by hand.)

Season fish with salt and pepper. Grill or broil to desired doneness (3 to
4 minutes per side for medium). Transfer to plates, and serve topped with
a tablespoon of black olive butter.

Roll any remaining compound butter into a log shape with plastic wrap.
Freeze for up to 3 months, cutting off coins of butter as needed.

This recipe yields 4 servings.

Carbohydrates: 0.5 grams
Net Carbs: 0.5 grams
Protein: 31.5 grams
Fat: 13.5 grams
Calories: 257

Comments: Drop a tablespoon of flavored butter onto a hot piece of grilled
fish, and it melts and mingles with the fish's natural juices to make an
instant sauce. Chefs call these butters compound butters, (see below for
variations) and use them on meats, fishes, vegetables and even eggs.

• Maitre d Butter, is great with fish, chicken, veal and pork. Puree 2
sticks butter with 2 chopped shallots, 1 tablespoon chopped parsley and
juice from 1/2 lemon.

• Lemon and Garlic Butter, is perfect for flounder, and delicate shellfish
like scallops. Puree 2 sticks butter with 2 cloves chopped garlic, zest
and juice of 1 lemon, and 1 tablespoon chopped chives.

Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-03-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 104 Calories; 11g Fat (96.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
31mg Cholesterol; 2mg Sodium. Exchanges: 0 Fruit; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4