Keto Tilapia with Olive Butter and Broccoli
6.8g
Net Carbs
36.2g
Protein
25.2g
Fat
2.4g
Fiber
396
Calories
Ingredients:
- 1 fruit (2-1/8" diameter) Lemon
- 4 ounces Broccoli
- 2 tablespoons Butter
- 1/4 teaspoon Salt
- 10 each Pitted Kalamata Olives
- 12 ounces Tilapia (Fish)
- 1 tablespoon Olive Oil
- 1/4 teaspoon Black Pepper
Directions:
- Zest and juice lemon into a medium bowl and discard seeds. Rough chop kalamata olives and add to the bowl with the zest and juice.
- Add the butter (room temperature) to the bowl with the kalamata olives. Season with a pinch of salt and pepper.
- Pat dry tilapia fillets with paper towels and season with a pinch of salt and pepper.
- In a medium non-stick sauté pan over medium heat, add ½ tablespoon of olive oil. When the oil is hot, add the broccoli and cook for 5 minutes until fork tender. Season with a pinch of salt and pepper and remove from heat.
- Heat another medium-non stick sauté pan over medium-high heat and add ½ tablespoon of olive oil. When the oil is hot, add the tilapia and sear on each side for 3 minutes or until desired doneness. (FDA recommends cooking fish to a minimum of 145°F)
- Place the tilapia in the center of two plates. Equally spoon the olive butter over the fillets. Serve the broccoli on the side. Enjoy!
