Spice Dusted Cod with Warm Cauliflower Salad Recipe

10.2g
Net Atkins Count ^TM

Prep Time: 0 Minutes
Style:American
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

36g

Protein

21.8g

Fat

6.1g

Fiber

395.3cal

Calories

INGREDIENTS

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!

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.