Category Archives: Low Carb

Pan-seared Lingcod with Creamy Burst Tomato Sauce

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Winner, winner easy fish dinner! Pan-seared Lingcod with Creamy Burst Tomato Sauce is brilliantly delicious, so easy to make, low-carb on its own, but a family favorite with that creamy sauce sliding over into rice, potatoes or noodles. I’ve noticed that even the non-fish fans in my family are licking the plate!

Pan seared lingcod with creamy burst tomato sauce recipe

This easy fish recipe takes less than 30 minutes to make and is perfect for quick, weeknight meals – but also snazzy enough to serve on a special occasion.

Ingredients for Lingcod with creamy burst tomato sauce

 I used mild, white lingcod from Sitka Salmon Shares for this skillet fish recipe  (it reminds me a lot of halibut). This fisherman’s co-op reels in the BEST wild Alaskan seafood (salmon, cod, sablefish, king crab, and more) and ships it straight to your door, it’s been my go-to fish source now for two years. Visit them at sitkasalmonshares.com and use my code FITFORK to save $25 on a premium share!

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Other firm white fish will work too like halibut, cod, pollock, haddock, and such. It’s really up to your preference.  Pan sauté skinless filets that have been seasoned simply with salt and pepper. After just cooked through, remove from skillet temporarily while making the sauce.

The sauce is fresh and simple. In the same unwashed skillet that the fish was cooked in, add whole grapes and sauté until they start to pop. Then finish bursting tomatoes with a fork – piercing the skin to let the juices out and then mashing down before, pouring in a little veggie stock to deglaze the pan. Season this sauce for the lingcod fish recipe with garlic, Italian seasoning and a little paprika – then stir in some heavy cream to give this sauce that rich and luxurious mouthfeel.

Gently add back in the cooked fish, spoon sauce over top of filets to coat and sprinkle with chopped fresh basil.

Also, check out another healthy lingcod recipe of mine using wild Alaskan fish from Sitka Salmon Shares: Paleo Coconut Fish Sticks with Spicy Peach Dipping Sauce.

Paleo Coconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free
Sitka Salmon Shares: Save $25 on most shares with code: FitFork

This post contains affiliate links, I earn a commission from sales generated. Earnings help offset operating expenses for The Fit Fork – thank you!

5 from 6 votes
Pan seared lingcod with creamy burst tomato sauce recipe
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Pan-seared Lingcod with Creamy Burst Tomato Sauce
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 
Servings: 4 servings
Calories: 307 kcal
Ingredients
  • 16 ounces skinless lingcod filet or other firm white fish like halibut, cod, etc.
  • 1 tsp. salt divided
  • 1 tsp. black pepper divided
  • 1 tbsp. olive oil
  • 1 pint cherry or grape tomatoes
  • ½ cup vegetable stock
  • 6 oz. heavy cream
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. ground paprika
  • 2 tbsp. shredded fresh basil
Instructions
  1. Cut fish into 4 portions, season with ½ tsp each salt/pepper.
  2. Add oil to skillet over med-high and sear fish for 3 to 4 min each side; remove to plate.
  3. In same skillet at grape tomatoes, heat in pan over med-hi for several minutes until softened. Then use fork to pierce tomatoes and them mash lightly.
  4. Add vegetable stock and simmer for 2 min longer.
  5. Add Italian seasoning, garlic powder, paprika and remaining salt/pepper along with cream. Stir until combined and heated, a couple minutes.
  6. Gently place fish into sauce, garnish with basil. Serve with noodles, zoodles or rice.
Recipe Notes

Low Carb Lemon Coconut Bites with Collagen- Keto, Gluten-Free

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Great Lakes Wellness discount code THEFITFORK10OFF

Oooh la-la-la, lemon! Low-carb Lemon Coconut Bites are a quick, no-bake treat to make that taste just like little morsels of creamy cheesecake.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits!

Sublimely sweet-tart, low-carb and suitable for keto and gluten-free diets, these two-bite dessert bites are easier to manage portion size than slicing a wedge from the whole lemon cheesecake. Only 108 calories, 9g fat, 2.2g net carb, 5g protein per lemon coconut ball.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits! Save 10% at GreatLakesGelatin.com with discount code: THEFITFORK10OFF

https://bit.ly/GreatLakesWellnessI incorporated lemon-lime collagen powder from Great Lakes Gelatin as a way to add protein, keep the carb count low and “dough” firm enough for shaping into balls. Plus, I get a boost from al the health benefits of collagen. As an older athlete, I use it for joint support and workout recovery, but also appreciate all the extra benefits it brings to hair, skin, nails . . . and even sleep.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits! Save 10% at GreatLakesGelatin.com with discount code: THEFITFORK10OFF (ad)

 If interested, use my affiliate code THEFITFORK10OFF to save 10% off most any products at Great Lakes Gelatin.

Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits! Save 10% at GreatLakesGelatin.com with discount code: THEFITFORK10OFF

Keep Low-carb Lemon Coconut Bites are as easy as mixing up a few easy ingredients, rolling into balls, and storing in the fridge to snack on whenever the urge for something sweet comes on (they are sugar free)! Just a tiny bit of turmeric is the secret ingredient that gives a natural yellow color!

Disclaimer: This post contains affiliate links (don’t forget to use my Great Lakes Gelatin Discount Code). I may make a small commission from generated sales, but price to you remains the same. Thank you!

5 from 4 votes
Low Carb Lemon Coconut Bites are no-bake, delicious and suitable for keto and gluten-free diets. Also uses collagen powder for added protein and wellness benefits! Save 10% at GreatLakesGelatin.com with discount code: THEFITFORK10OFF
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Low Carb Lemon Coconut Bites with Collagen
Prep Time
5 mins
chill
25 mins
 

A two-bite treat that is friendly for keto and gluten-free diets — creamy, citrusy and easy-peasy to make! Incorporates collagen powder for extra protein and wellness benefits.

Course: Dessert, Snack, workout
Keyword: coconut, collagen, lemon
Servings: 10 bites
Calories: 108 kcal
Ingredients
  • 4 oz. full fat cream cheese softened
  • 1 tbsp. full fat sour cream
  • ½ cup super-fine almond flour
  • 2 tbsp. coconut flour
  • ¼ cup Great Lakes Gelatin Collagen Lemon-Lime Flavor*
  • ¼ cup unsweetened shredded coconut divided
Instructions

  1. Mix together cream cheese and sour cream until blended. Next stir in almond flour, coconut flour, collagen powder, and 2 tbsp. shredded coconut (sprinkle remainder of coconut on a plate. Now, place “dough” in fridge to firm up for 25 minutes. Remove and make approximate 1 tbsp. balls by rolling between clean hands. Then roll in coconut to stick on top, repeat with remaining dough. Makes 10. Store leftovers in air-tight container in fridge for up to 1 week.

Recipe Notes

*You can substitute plain unflavored collagen and add 10 -20 drops liquid stevia and ¼ tsp. lemon extract to the recipe instead.

Great Lakes Gelatin 10% Discount Code: THEFITFORK10OFF

5-minute Party Prep with (Zero ABV) Red Raiderade and Pineapple-Bacon Cream Cheese Dip

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Whether it’s football season, basketball season or summer break sitting out by the pool, we all want some tasty, easy-to-make snacks and beverages to tide us through the fun.

I decided to pay tribute to Texas Tech University, mainly due to a new Red Raider in the family this Fall (my youngest son) and also taking into account my husband and I are both graduates of this fine institution in Lubbock, just south of the Panhandle.  Hit ‘em, Wreck ‘em, Texas Tech!!

Here’s the kid going to Texas Tech, shhh let’s not tell him Mom posted his photo here!

In just five minutes, I can whip together a non-alcoholic drink (Red Raiderade – a Michelada mocktail) and snack dip that the whole gang loves thanks to a few of my new favorite products. Keep reading for all the delicious deets!

First, let’s start with the drink Zero-AFB “Red Raiderade” – think of a Michelada mocktail or Ojo Rojo that is alcohol free and you get the idea, but lighter, fewer calories and no hangover. These types of tomato beer drinks are so popular in Texas and so refreshing with a spicy bite! Instead of a Mexican beer though, I just substitute unsweetened sparkling water with lime or lemon flavor in my non-alcoholic Michelada version. This sparkling water, along fresh juice of a lime, Clamato juice and a splash of Tabasco and Worcestershire sauce are all poured over ice in a tall pint glass – and I garnish the glass edges with Tajin!

Speaking of pint glasses, I’m feeling super school spirited with College Town Glassware from Well and Told. Get a pair of classic pint glasses printed with the map of your favorite college town – I picked Lubbock for Texas Tech University, but there are lots of choice from around the country.

5 Minute Party Prep with seedz crackers, bacon pineapple dip and no alcohol Red Raiderade (like a Michelada tomato beer cocktail)

Now, for snacks in a snap, you can’t go wrong with crackers and cream cheese spread – that easy-peasy classic preparation of opening a brick of cream cheese and pouring preserves over the top. However, instead of my typical Jalapeno jam, I found these fabulous “everything sauces” from Ricante – made in Costa Rica and now all over the U.S. (look for them in Whole Foods or on Amazon). There are four different choices in this line up of spicy tropical sauces (which are friendly for keto, gluten-free and Whole30 diets).

Use them for dipping, marinating, salad dressing and reducing/glazing with meats – I chose the Tropical Pineapple Habanero Infused Everything Sauce and just doused it right over the cream cheese and then dumped on extra diced pineapple and crumbled bacon. Pineapple Bacon Cream Cheese Dip will make you feel very tropical and no worries! It’s SO GOOD with veggies sticks or crackers.

And speaking of crackers, I don’t set out crappy crackers for my 5 minute party prep – lol! Only the best stuff for me, the family and lucky guests — I like to serve Top Seedz Crackers. Top Seeds Crackers are SO DELISH are were created by Rebecca, an avid traveler and sports competitor, who knows first-hand (as do I) that healthy eating influences with way we live and feel in our bodies. She insists on good, natural ingredients like roasted seeds that are naturally vitamin and mineral dense with other important nutrients to fuel an active lifestyle like fiber and protein. I just adore these roasted seed crackers, so crunchy, satisfying, and flavorful (several options)– they really tide me over!  

So anyway, cheers to your favorite college, sports team, season of the year or WHATEVER – and drinking and snacking responsibly and with good health in mind! What are your favorite tips for quick entertaining and putting together 5 minute party prep?

Also I encourage you to stay up with the latest healthy eating inspo and entertaining ideas by visit these amazing companies on Instagram @WellToldDesign @RicanteHotSauce @TopSeedz

This post is sponsored by the aforementioned companies and also contains Amazon affiliate links.

5 Minute Party Prep with seedz crackers, bacon pineapple dip and no alcohol Red Raiderade (like a Michelada tomato beer cocktail)
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No Alcohol Red Raiderade (Zero ABV Michelada)
Prep Time
2 mins
Total Time
2 mins
 

Enjoy all the flavor of a citrusy, spicy sparkling tomato drink without any alcohol — my easy Red Raiderade is low-cal, low-carb and no hangover.

Course: beverages, Drinks
Keyword: clamato, entertaining, low carb, no alcohol, party
Servings: 1 serving
Calories: 36 kcal
Ingredients
  • Tajin Chili Lime seasoning for coating the glass rim
  • 4 ounces Clamato tomato juice
  • 4 ounces sparkling water, lemon or lime flavor (unsweetened)
  • 1 tbsp fresh lemon juice (about 1/2 lime)
  • 1 tsp. worcestershire sauce
  • 3 to 8 dashes tabasco sauce, depending on heat preference
  • Garnishes like lime slice, cherry tomato, pepper, etc
Instructions

  1. Wet rim of pint glass and set inverted on plat sprinkled with Tajin, move around to get some to stick to the rim.

  2. Turn back over and fill pint glass 1/3 with ice.

  3. Pour in Clamato, sparkling water, lime juice, Tabasco and worstershire sauce, gently stir with tall spoon or straw.

  4. Add any garnishes desired, enjoy.

Recipe Notes

36 calories, 6.5g net carb, 0 fat, 242mg sodium, 0.5g protein

Paleo Coconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free

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Crunchy, tender fish sticks are always a family favorite – especially with yummy dipping sauce to elevate the experience. My recipe for Paleo Coconut Fish Sticks with Spicy Orange Sauce are a quick healthy fish fix and sure to be requested again and again.

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free -- perfect for Lent and also busy week night meals as only 25 minutes prep to plate.

I like making my fish sticks at home with fish from Sitka Salmon Shares because I KNOW, I’m getting the good stuff. Whole chunks of responsibly-caught, wild-caught fish flash-frozen at the peak of freshness, not some questionable highly-processed fish product, minced up in tiny pieces and filled with all kinds of bready binders and yuck. To me, many store-bought (but not all) fish sticks are like the seafood version of hotdogs, ewww.

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free -- perfect for Lent and also busy week night meals as only 25 minutes prep to plate.
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But kids love crispy fish sticks, am I right? And, adults too – they remind me of childhood, comfort and a time when things were just simpler. My boys who are now grown and off to college or first jobs are always calling me to as how to make homemade fish sticks. And, talking about simple, these Paleo Coconut Fish Sticks are success-guaranteed for beginner cooks. With a short ingredient list, simple instructions, and total of 30 minutes (max) prep to plate, you can have a heathy fish dinner on the table that is low-carb, Paleo-friendly, and gluten-free.

Lingcod fish from Sitka Salmon Shares - save $25 with code FitFork at SitkaSalmonShares.com

First things first, you’re going to need an approximate 1-lb. skinless filet from a firm, white fish. I used lingcod from a fisherman’s co-op called Sitka Salmon Shares, it’s a mild white fish that actually isn’t cod at all, but a relative of the greenling family. It has a dense flesh, with large flakes and slightly sweet taste – many say it reminds them of halibut. Halibut would be another good choice, as would less expensive choices like pollock, haddock, and cod. Stock your freezer with a premium share of Sitka Salmon Share’s wild fish and seafood options responsibly-caught from cold Alaskan waters and save $25 with discount code: FitFork

Paleo and gluten0free dredge ingredients for Crispy Coconut Fish Sticks (with Lingcod)

The recipe for lingcod fish sticks (or any other white fish) couldn’t be any easier and fast, rendering it a busy weeknight dinner solution. Make a simple egg wash and dredge with shredded coconut, almond meal and a few herb/spices (bonus, the coating is gluten free and Paleo). Then bake for approximately 15 minutes at the same time what you whip-up a simple, 3-ingredient dipping sauce that warms in the microwave. Boom, bam – that’s it!

Pro tips:

  1. When dipping and dredging fish, use one hand for the egg and the other hand for the coconut mixture to keep fingers from getting overly gunked up.
  2. Achieve maximum crunch on these crispy coconut fish sticks by baking on a mesh crisping tray designed for the oven. This allows hot air to circulate all around and make both top and bottom of the coconut fish sticks crispy.
  3. Meal prep more than one batch and freeze in a single layer, in freezer-proof container. To reheat from frozen, place on crisping tray for approximately 10 minutes in a 400F degree oven, or until warmed through.
  4. Don’t forget to visit Sitka Salmon Shares, they are a great resource for healthy fish recipes, including lingcod recipes and easy white fish recipes like these coconut crusted fish sticks (and use my code FitFork for $25 off a premium share)
Sitka Salmon Shares: Save $25 on most shares with code: FitFork

This post sponsored by Sitka Salmon Shares and contains affiliate links, however all content, opinions and enthusiasm remain my own. Thank you for visiting and supporting companies that partner with The Fit Fork.

5 from 5 votes
Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free -- perfect for Lent and also busy week night meals as only 25 minutes prep to plate.
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CrispyCoconut Fish Sticks with Spicy Peach Sauce – Paleo, Gluten-free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Crispy fish sticks are a family favorite and this easy fish dinner is made with lingcod, cold, pollock, halibut or other firm white fish and served with a simple three ingredient sauce. Paleo friendly, low carb and gluten-free — perfect for Lent and also busy week night meals as only 25 minutes prep to plate.

Course: dinner, entree
Keyword: black cod, family friendly, fish, gluten free, lingcod, paleo
Servings: 4 servings
Ingredients
  • 1 lb skinless filet of firm white fish like lingcod halibut, tilapia, cod, pollock, haddock
  • ½ cup unsweetened shredded coconut
  • ½ cup almond meal
  • 1 tbsp freeze-dried parsley or dried
  • 2 tsp garlic salt
  • 1 tsp sweet paprika
  • ¼ cup sugar-free peach preserves
  • 1 tbsp coconut aminos can substitute soy sauce if not Paleo or gluten-free
  • 1 to 2 tsp sriracha sauce paleo version preferably
Instructions
  1. reheat oven to 375F degrees
  2. Cut fish into approximate ¾” wide x 1 ½” long sticks or nuggets. Try to make pieces even in size and thickness so that it cooks evenly.
  3. In shallow dish, mix together coconut, almond meal, parsley, garlic salt and paprika.
  4. In small bowl, whisk egg.
  5. Dip fish pieces, one at a time, into egg wash and then roll into coconut mixture, pressing to stick on if needed. Place on baking sheet, preferably with mesh cooking rack inside to elevate and allow heat circulate. Repeat with all fish chunks.
  6. Bake at 375F for approximately 12 to 15 minutes or until fish white and flaky and turning lightly golden brown on top.
  7. While fish baking, mix together preserves, coconut aminos and sriracha and warm up in microwave for about 30 seconds.
  8. Remove fish from oven and serve with warmed sauce!
Recipe Notes

15-minute Shrimp with Hatch Chile Green Sauce (Keto, Low Carb, Gluten-Free)

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So green and so good and so glee-fully easy to make and clean up, my recipe for 15-mintue Shrimp with Hatch Chile Green Sauce, makes a speedy southwestern-inspired meal made with one of my favorite ingredients, Hatch Green Chiles. Suitable for keto and low-carb diets with 3.6g net carb per serving.

This baked shrimp dish can be on the dinner table in 15 minutes -- a quick blender sauce with Hatch green chilies, spinach and cilantro is poured over thawed, cooked shrimp, cooked and garnished with avocado, green onion and crumbled queso fresco cheese!

If fact, I love these mild-to-hot green peppers that hail from Hatch New Mexico so much that I hold the title of Hatch Green Chile Champion in a local Austin cook off (and have been runner up a couple times too). You can find my Hatch green chile cookoff recipes in a past post, 101 Ways to Use Hatch Green Chiles.

I was looking to make a bright green sauce for an entrée, like BOOM . . . GREEN! So, I knew I needed a protein that could cook fast at a high heat so the vibrant green of the blended hatch peppers, cilantro and spinach didn’t start to turn to a darker green – that’s what happens when you cook green stuff too long. I knew shrimp would be the perfect “fast cook” protein to help me avoid blah, deep green sauce . . . and I even short-cut my Hatch green chile recipe even further by using frozen shrimp that had been shelled, deveined and pre-cooked.

If fresh Hatch green chiles are not in season, order from Hatch-Chile-Store.com

After blending my fresh Hatch chile green sauce ingredients (cilantro, spinach, green chiles, garlic, etc) for about 30 seconds, the only task that remained was to dump those thawed shrimp in a baking dish, cover with the sauce and sprinkle of queso fresco, and bake in the oven at 475F degrees for 10 to 12 minutes – just until the sauce bubbling and cheese starting to get slightly browned on top.

Garnish with green onions and avocado hunks to kick up green! If you put on a pot of noodles or rice at the start of this recipe, you’ll have a hearty base to pile on all this green magic! Who doesn’t love a 15 minute meal that is nutritious and tastes great?!  Each serving has 236 calories, 12g fat, 3.6g net carb, and 25g protein making it work for those looking for low carb Hatch green chile recipes and Keto Hatch green chile recipes.

This baked shrimp dish can be on the dinner table in 15 minutes -- a quick blender sauce with Hatch green chilies, spinach and cilantro is poured over thawed, cooked shrimp, cooked and garnished with avocado, green onion and crumbled queso fresco cheese! For more quick, easy and healthy dinner inspo, visit thefitfork.com

If you are looking for Hatch green chile and it’s not August (the short season for this much coveted pepper), you have a couple options. Head over to the Hatch Chile Store and order a bunch of roasted, skinned, seeded and chopped Hatch chiles to be delivered to your door flash-frozen. I get the 1 lb. zip-top bags that are frozen “thin” (like the thickness of a magazine) which makes it easy to pop open the freezer and just break off what you want (even without thawing first). Second, you can substitute canned green chiles, which in some cases can be a reasonably decent substitute (like for stews and such), but this super-fresh tasting shrimp hatch chile recipe turns out much better with fresh or flash-frozen Hatch chiles.

This baked shrimp dish can be on the dinner table in 15 minutes -- a quick blender sauce with Hatch green chilies, spinach and cilantro is poured over thawed, cooked shrimp, cooked and garnished with avocado, green onion and crumbled queso fresco cheese!

Disclaimer: This post contains affiliate links.

 

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5 from 5 votes
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15-minute Shrimp with Hatch Chile Green Sauce
Prep Time
1 hr 5 mins
Cook Time
10 mins
Total Time
15 mins
 

Green and so good for you, this speedy super is a slightly-spicy lip-smacker thanks to mild Hatch green chiles! Suitable for keto, low carb and gluten-free diets.

Course: dinner, entree
Cuisine: Southwestern
Keyword: fish, black cod, sablefish, merken, spicy, tangerine, 20 minute, gluten free, green bean, hatch green chile, keto, peppers, shrimp
Servings: 4 servings
Ingredients
  • 1 lb. frozen medium pre-cooked shelled shrimp (thawed)
  • ¾ cup roasted mild Hatch green chile thawed (I get mine from Hatch Green Chile store)
  • 2 cups packed fresh spinach
  • 1 cup fresh cilantro upper tender stalks okay, but discard bottoms
  • 2 tbsp. avocado oil
  • ¼ cup seafood or chicken stock
  • ½ teaspoon salt
  • 6 oz. queso fresco cheese crumbled
  • 3 green onion stalks whites and greens chopped
  • ½ avocado diced
Instructions
  1. Pre-heat oven to 475F degrees.
  2. Add Hatch chiles, spinach, cilantro, oil, salt and stock to blender; blend for approximately 20 to 30 seconds.
  3. Pour out thawed, drained shrimp into 8”x8” baking dish or 9” round baking dish.
  4. Pour sauce over top of shrimp to cover and sprinkle to with crumbled queso fresco cheese.
  5. Bake for 10 to 12 minutes or until cheese starting to brown a bit on top and sauce bubbling.
  6. Remove and garnish with chopped green onions and diced avocado.
  7. Great served on rice or noodles of any kind (traditional, gluten-free, zoodles, etc)
Recipe Notes