Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “fish”

I love smoked salmon. It makes for some of the best salads ever. This is one of my favorite and easier combinations. Just a few ingredients and you get something simple and delicious! And if you want, you can fry the onion first, which will make it even yummier. If you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 3 cups (90 g) mixed lettuce, chopped * 1/8 small red onion, finely chopped * 75 g smoked salmon, chopped * 1/4 cup (40 g) feta cheese, crumbled * 1/2 avocado, sliced * 1 tbsp capers * 1 tbsp extra virgin coconut oil * 3 large eggs * 1/2 tsp lemon juice * Salt and pepper * **Process** 1. Get a big bowl. 2. Mix everything. 3. Eat it! * **Nutritional information**, _for the whole recipe_ * 488 kCal * 14.1 g total carbs * **5.9 g net carbs** * 8.2 g fiber * **22.6 g protein** * 40 g fat

My favorite meal as a kid was, hands down, "Pollo en escabeche": Chicken cooked in an oil and vinegar sauce, left to sit in the fridge for a few days for the flavors to be even better. It is very easy to make and only requires a few ingredients. In this occasion I made it with tuna, but you can use the same amount of chicken breast, add one chicken stock cube and cook for a little longer. And if you aren't a big fan of vinegar, you can substitute some (or all) of it for lemon juice (although it will have more carbs!). If you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 4 Tuna pieces, raw (500 g) * 2 medium onions, sliced (200 g) * 3 garlic cloves, chopped (optional) * Optional: zest of one lemon * 1/3 tsp salt * 1 tsp dried thyme * 2 tbsp chopped fresh parsley (optional) * 1 bayleaf * 1/2 tsp whole black pepper * 100 mL extra virgin olive oil * 100 (or 125 in my case!) of apple cider vinegar * **Process** 1. Mix all the ingredients in a saucepan and let it marinate for at least 3 hours, preferably overnight. Try to use a small saucepan so that the tuna is covered in the onion and sauce (if it doesn't cover it all the way it is ok, it will release liquid as it cooks). 2. Scoop out the tuna and leave on the side. Then, put the saucepan over medium low heat, cover and, when it starts to boil, reduce to very low heat and cook for about 30 minutes, for the onions to soften. 3. Add the tuna back into the pan, move everything around to ensure the tuna is covered, and let it cook for about 15 minutes or until no longer raw. Be careful, it overcooks very fast and you might end up with very tough tuna! 4. Take it off the stove and leave it covered. Once cooled down, put in the fridge and let it sit there for at least 24 hours, and upto 1-2 weeks. 5. Serve cold or at room temperature with salad and/or with cauliflower rice. * **Nutritional information**, _per serving (serves 4)_ * 415 kCal * 6.4 g total carbs * **5.2 g net carbs** * 1.2 g fiber * **30 g protein** * 29.1 g fat

A very popular way of making shrimp in Spain is "al ajillo", meaning sauteed in olive oil with garlic and some cayenne pepper. A 10 minute meal perfect for those who don't like cooking or don't have much time for it! And if you like my recipes, don't forget to [subscribe](, which will also give you access to the **Keto Recipe Recommender**. * 3/4 cup (135g) of raw, peeled shrimp * 2 tbsp olive oil * 2 cloves of garlic, thinly sliced * 1-2 whole dried cayenne pepper * Optional: fresh parsley to garnish * Salt to taste * **Process** 1. Put the oil in a small pan over medium-high heat. Add the garlic and cayenne. 2. When the garlic is brown (not burnt!), add the shrimp. Cook for about 2-3 minutes until they are no longer raw. 3. Turn off the stove, add the salt and serve. * **Nutritional information**, _for the whole recipe_ * 337 kCal * 2.5 g total carbs * **2.4 g net carbs** * 0.1 g fiber * **19.8 g protein** * 28.1 g fat

A very simple tuna salad for when you don´t feel like cooking (which happens to me more often then I would like to admit!). * 1/3 can of tuna in brine, solids only (55g) * 1 boiled egg * 2 cups of shredded lettuce (90-100g) * 30 g (1 oz) cheddar, edam or similar cheese * 1 small tomato, chopped (100g) * 1/4 small onion, chopped (18g) * 1.5 tbsp olive oil * 1 tbsp apple cider vinegar * Optional add-ins for the dressing: Dijon mustard, Stevia, basil leaves * Salt and pepper to taste * **Process** 1. Mix the ingredients for the dressing. 2. Chop all the veggies, top with the tuna, egg and cheese, dress and serve. * **Nutritional information**, _for the whole recipe_ * 453 kCal * **5.1 g net carbs** * 8.4 g total carbs * 3.3 g fiber * **26 g protein** * 35.5 g fat

This is such an easy recipe I wasn't even sure if I should upload it! These wraps take about 5 minutes to put together and are incredibly tasty. You can add other ingredients to taste, such as chopped pickles, or you could add 50 g of cooked chopped prawns to have a serving of 30 g of protein.
  • 3 collard greens, stem removed (50g)
  • 55 g tinned tuna (in brine) (solids only)
  • One boiled egg
  • 2 tbsp mayonnaise (30g)
  • 1/4 avocado (50 g)
  • 7 green olives, chopped
  • Optional: black pepper, ground chili
* **Process** 1. Prepare the collard greens by removing the stem. You can chop it off altogether, or you can put the leaf on a chopping board and then trim the stem horizontally like you would when making [cabbage rolls]( 2. Mash the avocado with a fork, then mix all the ingredients for the filling. Divide into three. 3. Put one part of the filling into the edge of the collard leaf, then wrap as if you were making [cabbage rolls]( You can secure the wraps with toothpicks if you want to have them on the go. * **Nutritional information**, for 3 wraps (the whole recipe): * 466 kCal * **2.3 g net carbs**, 6.2 g fiber, 8.5 g total carbs * 20.1 g protein * 40.8 g fat

When people think of indian food, they very rarely think of fish dishes, but in certain parts of the country like Bengal or Mumbai, fish curries are a staple in every household. This one in particular is my favorite, as the coconut milk makes for a super creamy sauce.
  • 500 g cod or other similar fish, cut in chunks
  • 3 tbsp coconut oil
  • 1 dried red chili (or one green chili chopped to be added with the garlic and ginger)
  • 1 tsp mustard seeds
  • 1/2 medium onion (50 g)
  • 1 small tomato (150 g)
  • 1 tsp ginger paste
  • 2 tsp garlic paste or 4 cloves, minced
  • 1/2 tsp turmeric
  • 1 tsp powdered cumin
  • 1 tsp powdered coriander
  • 1/2 tsp garam masala
  • Ground black pepper
  • Salt (about 1/2 tsp in total)
  • 3/4 cups coconut milk
  • Optional: 1-2 tbsp apple cider vinegar or lemon juice
  • Fresh coriander to garnish
* **Process** 1. Warm up the oil in a pan over medium high heat. Fry the mustard seeds and dried red chili. 2. When the seeds start to pop, wait about one minute, then add the garlic, ginger and onions with a bit of salt. Cook on medium heat for 5-10 minutes until they are translucent. 3. Add the chopped tomatoes with salt. Cook for 5 minutes until they break down. 4. Add the fish with the rest of the salt. 5. Turn up the stove to high heat to cook the fish for about 2 minutes. Add the spices. Mix and cook for 30 seconds, then add the coconut milk. 6. Let it simmer for about 5 minutes. Turn off the stove, add vinegar or lemon juice, garnish with coriander and serve. * **Nutritional information**, for 1/3 of the recipe * 392 kCal * **5.8 g net carbs**, 1.4 g fiber, 7.2 g total carbs * 31.8 g protein * 26.9 g fat

A great, easy, tasty, keto recipe. My family adores it, it literally takes 10-15 minutes to make, and is super filling. You have to try it! Add more oil if you want it to be more filling, or accompany with a fatty vegetable side dish.
  • 2 salmon fillets, about 1 inch thick (14 oz in total)
  • 1 tbsp coconut oil
  • The green part of 3 leeks (cut out the ends) OR one whole leek (90g)
  • 1 tsp fresh ginger paste
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp soy sauce
  • 3 tbsp water
  • 2 tbsp lemon juice
  • Stevia or sweetener to taste (equals 1-2 tsp sugar)
  • 1/2 tbsp sesame oil
  • Optional: coriander for garnishing
* **Process** 1. Melt the coconut oil over high heat. Then fry the ginger for 2 minutes. 2. Add the leeks, salt and pepper. Cook stirring frequently for about 5 minutes, until soft. 3. Add the salmon and cook on high for 2 minutes on each side. 4. Add the soy sauce and water, cook for 30 seconds, then cover and reduce to low heat until the salmon is cooked through. 5. Once cooked, add the lemon juice, stevia and sesame oil, mix well and serve. * **Nutritional info**, _per serving_ * 207 kCal * **3.4 g net carbs**, 0.5 g fiber, 3.9 g total carbs * **22.3 g protein** * 11.1 g fat

This is an easy week-night dinner that my mom would make quite often when I was a kid. It was one of the few vegetable dishes that I actually enjoyed! I tweaked it a little bit to make it lower carb and higher in fat, and the result is delicious :D
  • One big eggplant (550-600g)
  • 50 g of tuna (canned in brine)
  • 2 eggs
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2/3 cup (40 g) parmesan
  • 1/2 tsp oregano
  • Pinch of chili to taste
  • Salt to taste
* **Process** 1. First, cut the eggplant lenthgwise and cook it until it is tender: you can cook it in the microwave, in the oven or in a pan. 2. Once cooked through, use a spoon to scoop out the flesh of the eggplant, leaving the skin and part of the flesh to stuff later. 3. In a bowl, chop the eggplant flesh finely, and then add all the other ingredients (leave some of the parmesan to use as topping) and mix. 4. Use the mixture to fill in the eggplant skins. Top with more cheese. 5. Warm up for the filling to set, either in the microwave or in the oven. * **Nutritional info**, _per serving (serves 2)_ * 408 kCal * 18.6 g total carbs, 8.6 g fiber, **10 g net carbs** * **31 g protein** * 24.7 g fat

This is, hands down, my favorite spiralized recipe. It literally takes 5 minutes to put together, it's healthy, flavourful, balanced... I could eat it every day!
  • 1 medium sized zucchini, spiralized (200g)
  • 1/4 tsp garlic powder
  • 3 tbsp cream cheese (45g)
  • 100g canned tuna, drained
  • 1 and 1/2 tablespoon extra virgin olive oil
  • 1tbsp Balsamic vinegar
  • Salt, pepper
* **Process** 1. In a pan, put a teaspoon of oil over medium heat. Once it's hot, add the zoodles and cook with the garlic powder, salt and pepper for about 2 minutes, just enough time for them to start getting soft. - _If overcooked, the zoodles will release water._ 2. Add the cheese and then mix everything, so the cheese melts and forms a sauce. 3. Serve with tuna, olive oil and vinager. * **Nutritional information**, for the whole recipe - 423 kCal - **8.4 g net carbs**, 2.1 g fiber, 10.5 g total carbs - 25.1 g protein - 34.4 g fat

Another great way to use the cauliflower "rice": make chinese fried rice! It was a huge hit with my guests :)
  • 1/2 cup processed cauliflower or 3 cups (360g) of cauliflower rice
  • 180g g shrimp (I buy frozen raw shrimp and thaw)
  • 40 g boiled green peas (mine were canned)
  • 1/2 carrot, cubed (30g)
  • 3 eggs
  • 3 tbsp coconut oil (or 2 of coconut oil and 1 of sesame oil)
  • 2-3 tbsp soy sauce
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste (1-2 cloves)
  • Salt, black pepper
  • 3 tbsp (20g) Spring onion to garnish
* **Process** 1. In a pan with a tablespoon of oil, add the garlic and ginger. After cooking for a minute, add the carrots with a bit of salt and pepper. 2. Cook on medium heat for about 5 minutes until the carrot is slightly soft. Turn up the heat and add the shrimp. 3. Cook the shrimp for a couple of minutes and then add the green peas. Cook for one minute. 4. Add the processed cauliflower, soy sauce, stir very well and cook for a couple of minutes until the cauliflower is soft. 5. Make a small space in the pan and crack the eggs on it; cook them mixing constantly, then incorporating them onto the rice. Check salt and pepper. 6. Garnish with spring onion. * **Nutritional information** - For half the recipe - 403 kCal - **10.2 g net carbs**, 4.2 g fiber, 12.5 g total carbs - 26.3 g protein - 28.8 g fat - For half the recipe, without carrots and peas - 327 kCal - **7.4 g net carbs**, 3.9 g fiber, 11.3 g total carbs - 26.1 g protein - 28.8 g fat