Keto Mahi Mahi Piccata
ChefKetogenic.comDifficultyBeginnerFlavorful mahi-mahi fillets served with a lemon sauce with added capers infused with a buttery taste are a quick and easy meal to prepare for your dinner. This keto mahi mahi piccata recipe is perfect dish to settle your seafood cravings!
Servings 2
Net Carbs
- Amount Per Serving
- Calories 356
- % Daily Value *
- Total Fat 30.8g40%
- Protein 22.1g
- Total Carbohydrate 5.6g3%
- Dietary Fiber 1.9g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Combine salt, pepper, lemon juice, and eggs in a bowl. Then add almond flour and Give it a good mix to whisk the flour in the eggs well.
Coat the fish fillets evenly with the batter. Let it rest for 10-15 minutes.
Heat the olive oil in a pan. Put the marinated fillets in a pan and cook them for 1-2 minutes on each side.
Once golden in color, dump the broth in it. Add in capers and cook for 3-4 minutes.
Once it starts simmering, put the parsley in it. Add vinegar and butter to the end. Stir it well.
Top up with lemon zest and enjoy your keto mahi mahi piccata.
Ingredients
Ingredients
Directions
Directions
Combine salt, pepper, lemon juice, and eggs in a bowl. Then add almond flour and Give it a good mix to whisk the flour in the eggs well.
Coat the fish fillets evenly with the batter. Let it rest for 10-15 minutes.
Heat the olive oil in a pan. Put the marinated fillets in a pan and cook them for 1-2 minutes on each side.
Once golden in color, dump the broth in it. Add in capers and cook for 3-4 minutes.
Once it starts simmering, put the parsley in it. Add vinegar and butter to the end. Stir it well.
Top up with lemon zest and enjoy your keto mahi mahi piccata.
Notes
Loved it. I had a pound of mahi-mahi that I cooked this way. I used the leftovers the second day by sauteeing a summer squash in butter, adding a bit of leftover marinara sauce and the leftover mahi-mahi, simmered for just a few minutes — it was amazing. Previously when Iʻve cooked mahi-mahi I havenʻt used extra liquid with it. That seems to be the key. Simmering it in the chicken broth, it was perfection. Next time I might even go all out and cook some more squash and add the marinara sauce to the fish first time around, it was that good.