Ingredients for Spicy Lime Pollock Keto Version
- 6 cups lightly packed spinach leaves (1 cup per packet)
- 36 asparagus spears (6 per packet)
- Flounder
- Green Onions
- Extra Virgin Olive Oil
- Crushed Red Pepper Flakes
- 1 lime, cut into 6 wedges
- Salt And Pepper
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How to Make Spicy Lime Pollock Keto Version
- Tear off six 18-inch sheets of heavy-duty aluminum foil.
- In a small bowl, whisk together 1 tablespoon olive oil and 1/2 teaspoon red pepper flakes to make chili oil. Microwave for 30 seconds on high for extra flavor.
- Cut 1 lime into 6 wedges.
- Season both sides of 6 (4-6 oz) pollock filets with salt and pepper to taste.
- To assemble each packet: Layer 1 cup lightly packed spinach leaves, 6 asparagus spears, 1 pollock fillet, 1/6 of a medium onion (sliced), 1 tablespoon chili oil, and the juice of 1 lime wedge in the center of a foil sheet.
- Bring the ends of the foil together over the food and crimp several times to seal tightly, creating a sealed packet.
- Repeat steps 5-6 for the remaining packets.
- Bake in a preheated 450°F (232°C) oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
23g
Fat
36g
Carbs
7g
