The 5-Ingredient Low-Carb Diet Cookbook: 100 Easy Recipes for Better Health by Bek Davis

Author:Bek Davis [Davis, Bek]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-02-24T23:00:00+00:00

4 (5-ounce) tilapia fillets, at room temperature

Salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 cup halved cherry or grape tomatoes

1 garlic clove, chopped

1 cup dry white wine

4 tablespoons cold butter

¼ cup chopped fresh basil

1 lemon, quartered, for serving

1. Season the tilapia with salt and pepper.

2. In a large nonstick skillet over medium-high heat, warm the olive oil. Add the tilapia fillets and cook for 3 to 5 minutes per side. Transfer the fillets to a plate and cover to keep warm.

3. Add the tomatoes and garlic to the pan and cook for about 3 minutes, stirring often to prevent burning. Add the wine, bring the mixture to a simmer, and cook for an additional 5 minutes. Using a whisk, release any browned bits from the bottom of the pan—this will add more flavor to the sauce.

4. Reduce the heat to low and whisk in the butter until melted and emulsified. Stir in the basil. Serve with ¼ of a lemon on each plate to squeeze over the top.

Ingredient tip: Tilapia is a delicate fish, so it’s best to use a nonstick pan. I also like to cut the butter into four pieces and add them one at a time for better emulsification into the sauce.

Per Serving: Calories: 304; Total Fat: 20g; Protein: 27g; Total Carbohydrates: 4g; Fiber: 1g; Net Carbs: 3g

Macros: Fat: 59%; Protein: 36%; Carbs: 5%

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