Atkins 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,
broken into small pieces
= (trout, salmon, finnan haddie,
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."
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): 88 Calories; 10g Fat (93.4% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 29mg
Cholesterol; 65mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 8