Spice Dusted Cod with Warm Cauliflower Salad
10.2g
Net Carbs
36.0g
Protein
21.8g
Fat
6.1g
Fiber
395
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 tsp smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 6 ounces Swiss Chard
- 12 ounces Cauliflower
- 12 ounces Pacific Cod
- 1 individual packet Sucralose Based Sweetener (Sugar Substitute)
- 1 ounce Shallots
- 1 clove Garlic
- 2 tablespoons Red Wine Vinegar
- 3 tablespoons Olive Oil
- 1/8 teaspoon Red or Cayenne Pepper
Directions:
- Dice the shallot into ¼-inch pieces; set aside. Finely chop the garlic; set aside. In a small bowl, mix together paprika, cayenne pepper, and ¼ teaspoon each of salt and pepper; set the paprika spice mix aside.
- In a small sauce pot, over medium-high heat add the shallots, rice wine vinegar, Splenda, ¼ teaspoon of salt, and ¼ cup of water. Simmer for 3 to 5 minutes then transfer to a medium bowl. Add 1 tablespoon of olive oil and mix to combine.
- In a medium nonstick sauté pan over medium-high heat add 1 tablespoon of olive oil. Add the cauliflower and cook for 8 to 10 minutes until lightly browned.
- Meanwhile, pat dry the cod fillets with paper towels and season each fillet with paprika spice mix. In a large nonstick sauté pan add 1 tablespoon of olive oil. When the oil is hot, sear the fish for 3 to 4 minutes on each side until golden and cooked through. (FDA recommends cooking fish to a minimum 145°F)
- Add the Swiss chard and garlic to the cauliflower; cook for 1 to 2 minutes over medium-high heat until swiss chard is slightly wilted. Stir in the pickled shallots and mix to combine.
- Divide the cauliflower and Swiss chard in the middle of two plates. Top with the cod fillets. Enjoy!
