Fresh Fish Sticks

Ingredients:

• 1 pound or about 450g white fresh fish fillets (for example, tilapia, cod, whiting or snapper)
• 2 eggs, whisked
• 1 cup low carb flour, or almond flour
• olive oil for frying
• salt to taste

Use a dipping sauce of your choice, or lemon wedges.

Directions:
1. Rinse fish fillets and cut them in finger sized sticks (1x4 inches or 2x10cm), removing fish bones on the way.
2. Heat the olive oil in a big skillet on medium high heat.
3. Prepare two bowls: one with egg and other with almond flour and salt.
4. Dip the fish sticks first in egg, then almond flour and place on the skillet.
5. Cook on each side for 2-3 minutes until well browned. Repeat the process as necessary.
6. Serve at a picnic lunch or a TV dinner with a homemade sauce or lemon wedges.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Sticks

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Crumbed Cashew Fish

Cashews have 6g of sugar per 100g and 30g of carbs. However, remember they are packed with vitamins, protein and fibre and only eaten in moderation.

Ingredients:

• 400g (14oz) white fish (cut into palm sized pieces)
• 2 tsp coriander
• 2 tsp cumin
• 2 tsp black peppercorns
• 2 tsp black mustard seed
• 3 Tbsp cashew nut meal flour
• A pinch cayenne pepper
• A handful of crushed cashews (6g of sugar per 100g)
• 1 onion peeled & finely chopped
• Olive oil
• A handful of fresh coriander or parsley

Directions:
1. Grind black peppercorns and mustard seeds with mortar & pestle.
2. Combine ground pepper, mustard, cumin, coriander & cayenne in a bowl. Add cashew
flour.
Heat a frypan to high, dry fry crushed cashews till golden and then set aside.
3. Add small amount of oil to pan; sauté onions for 5 minutes and then set aside with
cashews.
4. Add enough oil to frypan to shallow fry fish which has been generously coated with
cashew and spice mix. Fish should only need about 2-3 minutes each side. Fry till crisp
and golden!
5. Return onions and cashews to frypan for 1- 2 minutes adding seasoning.
6. Serve with fresh coriander and a handful of baby spinach leaves.

Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear

Fish

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Fish Skewers Marinated in Saffron

Saffron yellow skewers with salmon and pollock become party fare when paired with
creamy chili hollandaise sauce. Here, I’ve chosen the back piece—it makes nice even cubes
to thread on the skewers.

I only have fish on these skewers, because it grills far more quickly than vegetables; they
wouldn’t have time to cook. If you still want some grilled vegetables to go with this dish,
make up a few vegetable skewers with, for example, bell peppers, onion, and mushrooms;
make sure to grill those skewers separately from the fish.

Grilled slices of blanched fennel also make a very nice side dish.

Salmon and Pollock Skewers Marinated in Saffron
• 1 teaspoon saffron threads
• 3⅓ fl. oz. (100 ml) mild-tasting olive oil
• 2 tablespoons finely chopped dill
• 2 tablespoons lemon juice
• 10½ oz. (300 g) filet of salmon, preferable wild caught
• 10½ oz. (300 g) filet of pollock
• salt and pepper

Using a mortar and pestle, grind the threads of saffron with a pinch of salt. Mix it with the
oil, dill, and lemon juice. Cut the fish into 1-inch (3 cm) cubes. Place the cubes in a plastic
bag and pour in the marinade.

Carefully move the cubes around inside the bag to coat the fish evenly with the marinade.
Place the bag in a bowl in the refrigerator, and let sit as long as 8–10 hours. Turn the bag
over a few times during this time.

Place the fish in a colander and let it drain. Thread the cubes on skewers. Brush the fish
and the grill basket or holder with oil. I often use a holder or a basket for grilling fish,
because the meat can be more delicate and thus easily fall apart when turned.

Place the skewers in the basket or holder; season with salt and pepper. Grill over direct
heat for 2 minutes, turn the basket/holder and finish grilling the skewers 2 more minutes
on the other side. Leave the fish a short while over indirect heat to finish cooking it
without drying it out.

Sever with chili hollandaise.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

Skewers

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