We recently spent sometime in the Northeast...mostly Maine and had some of the most delicious cold water fish. Obviously, upon our return I noticed I picked up a few pounds. So, in an effort too back to KETO and drop my vacation weight, I decided to create some dishes of my own. This is a top level dish...showing that good ingredients do not need much help
This one is so scrumptious and health yet so easy to prepare.
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 1 lb raw shrimp I used wild gulf
- 1/4 cup chopped onion
- 1 to 2 tbsp coconut flour
- 1 1/2 tbsp good keto mayo I used home made
- 1 tbsp fresh lemon juice and some for squeezing
- 1 tbsp fresh thyme chopped
- 4 8 oz portions fresh haddock
- 1/2 can full fat organic coconut milk
- 4 tbsp Unsweetened shredded coconut
Ingredients
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Instructions
- Preheat oven to 350F
- Peel and devein shrimp anyplace in the food processor along with onion. Pulse until a chunky paste forms.
- Transfer shrimp to a bowl and coconut flour and mix thoroughly
- add the lemon juice, mayo, thyme and salt and pepper to taste.
- coat haddock portions with a little olive oil and fresh squeezed lemon juice. Season with snd pepper to taste
- in a small casserole dish to fit the fish, pour in the coconut milk.
- Using your hands, cover the top of each haddock portion with the shrimp mixture. Nestle the shrimp covered haddock into the casserole dish with coconut milk leaving the shrimp topping exposed.
- top with shredded unsweetened coconut.
- Bake uncovered for 25 to30minutesuntilcoconut topping is just browned a little and fish is flaky.
- Remove fish from casserole dish onto serving plate and spoon some of the coconut liquid overtop.
Recipe Notes
I served mine with fresh organic broccoli and used a little coconut liquid overtop that Included a side salad and keto rolls.
Got to give this one a try
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